Three-Bean Buffalo Chili

We've been on vacation for about two weeks, and we of course caught something somewhere along the three flights back home to dreary weather. So, why not feed our colds/bronchitis with a hearty chili? It takes a while, but so little prep. We stayed in all day, so it was easy enough to have it simmering while we took it easy.



Changes I made:


  • Used lime-infused EVO instead of vegan butter

  • Used store brand buffalo wing sauce instead of Frank's hot sauce

  • Used an avocado lime crema as topping instead of cashew ranch


Source: Connoisseurus Veg | Serves: | Time: ~1 hr


Ingredients

2 tbsp lime-infused EVO

1 medium onion, diced

2 #celery stalks, diced

2 medium #carrots, diced

4 garlic cloves, minced

2 14-oz cans low-sodium fire-roasted #tomatoes

1 14-oz can low-sodium cannellini #beans, drained and rinsed

1 14-oz can low-sodium #chickpeas, drained and rinsed

1 14-oz can pinto beans, drained and rinsed

1 to 2 cups vegetable broth (homemade to reduce sodium)

2 tsp ground cumin

2 tsp chili powder

Dash of cayenne pepper

1/4 - 1/2 cup buffalo wing sauce

S&P, to taste

Chopped green onions, to serve

Avocado lime crema, to serve


Instructions

Place the EVO into a large pot and set over medium heat. Then add onion, celery, carrots, and garlic. Sauté until the veggies begin to soften, about 10 minutes.


Add tomatoes, cannellini beans, chickpeas, pinto beans, 1 cup of broth, cumin, chili powder, and 1/4 cup of hot sauce to the pot. Stir a few times to incorporate the ingredients. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for 30 to 60 minutes. Add up to an additional cup of broth during cooking if the chili becomes too thick.


Taste test and add up to an additional 1/4 cup of hot sauce. Season with salt and pepper to taste.


Ladle into bowls and add toppings. Serve & enjoy!


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