20 Minute Vegan Buffalo Chickpea Chili - Chef Fun Kitchen

20 Minute Vegan Buffalo Chickpea Chili

If there’s bloodless, frosty climate, I need warm, comforting chili. It’s one in every of my personal philosophies.

And because I’m presently going via a segment of my existence in which I want every unmarried thing buffalo’d, Vegan Buffalo Chickpea Chili is on the menu nowadays. And holy moly is it as suitable because it sounds!!

20 Minute Vegan Buffalo Chickpea Chili

First things first: this chili isn’t jam-packed full of veggies. i like chili, however I do not love plenty of various things inside my chili. typically, this woman is all approximately getting in as many greens as possible. There’s a time and a place for a veggie explosion. but with chili, minimalism is bliss, pal.

Feel unfastened to feature things like frozen corn, peas, and/or inexperienced peppers in case you so desire, but I think you’ll love the minimum component listing right here!

20 Minute Vegan Buffalo Chickpea Chili

It all starts out with some garlic. three cloves, to be specific. Then add in some canned tomato sauce and canned hearth roasted tomatoes. convey that up to a boil and add your seasoning – chili powder, cumin, salt, and pepper.


  • 1 Tbsp. olive oil
  • 3 cloves garlic
  • 15 oz. tomato sauce
  • 14.5 oz. can fire roasted tomatoes
  • 1 and 1/2 Tbsp. chili powder
  • 1 tsp. cumin
  • salt + pepper
  • 1/2 cup+ hot sauce (I used Frank's Red Hot)
  • 2 15-oz. cans chickpeas, drained and rinsed
  • 1 cup cooked brown rice (or grain of choice - quinoa, farro, etc.)

For topping:

  • sliced green onions
  • avocado
  • sour cream
  • hummus
  • pepper
  • more hot sauce
  • cheese


  1. Snatch a huge pot or dutch oven and region it in your range over medium heat. upload oil and garlic, and sauté till aromatic. Be careful now not to burn.
  2. Upload your tomato sauce and roasted tomatoes, and stir to combine. add your chili powder and cumin, and season with a bit of salt and pepper. Stir to mix and allow the mixture to come up to a tender boil (small bubbles).
  3. Upload your warm sauce, chickpeas, and brown rice, and stir to mix. This chili is chunky, so if you need it extra liquidy, move beforehand and upload a few water or veggie broth till it is to your favored consistency. I introduced none, simply FYI. taste, and adjust seasoning as important.
  4. As soon as hot, serve it up with your favourite toppings!

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