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Buffalo Chickpea Chili

Healthy food meets comfort food, with this delicious & homemade buffalo chickpea chili.

chickpea chili

It’s playoff hockey season again, which is one of my favorite times to try out new comfort-food recipes.

This week last year, I first made the Creamy Spinach Tomato Pasta.

And the start of another playoff season seemed like the perfect time to finally try this buffalo chickpea chili. After all, what could possibly be more perfect for game time than a big bowl of spicy homemade chili? The completely meatless chili is full of wholesome ingredients, such as carrots, onions, tomatoes, and chickpeas, giving you the perfect excuse to feel less guilty for all the beers and chips that might be consumed alongside!

To show just how easy it is to make, I posted a video below of the process:

WATCH THE VIDEO

 

More Plant-Based Dinner Ideas:

Tip: If you have a Trader Joes near you, I like to buy the diced mirepoix vegetables to use in this chili recipe. Not only does it take care of all the chopping, it also doesn’t leave you with a zillion leftover pieces of celery you have no idea how to use.

And any time I don’t have to cut up an onion, my eyes are inordinately grateful for it.

Serving suggestions include sliced avocado, tortilla chips, or my favorite Healthy Corn Muffins.

buffalo chickpea chili

The BEST part about this healthy chili?

Leftovers freeze well, so you can portion extra servings into containers—I use pyrex as opposed to plastic—and freeze for a day when you’re pressed for time but want a home-cooked meal.

The recipe can easily be cooked in a slow cooker, and you can change it up by using different vegetables or trying it with your favorite source of protein. I used kidney beans, but crumbled tofu or tempeh would also work nicely.

If you try the buffalo chili, feel free to add a photo to your rating or tag @ChocolateCoveredKatie on Instagram so I can see and like your picture.

This chili recipe is easy to make and can be done in the slow cooker @choccoveredkt

Buffalo Chickpea Chili

Adapted from my Vegetarian Chili Recipe

Buffalo Chickpea Chili

Total Time: 35m
Yield: 6-7 cups
Print This Recipe 4.79/5
Buffalo Chickpea Chili
4.79/514

Ingredients

  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • 15 oz chickpeas, cooked or canned
  • 15 oz protein of choice
  • 1 cup chopped or diced carrot
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • optional 1/2 cup corn
  • 1 tbsp minced garlic
  • 1 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 3-4 tbsp buffalo sauce or hot sauce
  • 4 oz cream cheese, such as tjs vegan, OR cashew cream (can be omitted)

Instructions

If you just want regular (non-spicy) chili, simply omit the buffalo sauce. To add a little extra depth of flavor if desired, you can start by sautéing the onion with a little oil or buttery spread for a few minutes. Combine all ingredients in either a medium pot or a slow cooker, and stir well. If cooking on the stove: bring to a boil, then lower to a simmer and cook uncovered for 35 minutes. If carrots are still too crunchy, cover and cook 10 additional minutes or until vegetables reach desired softness. If using a slow cooker, set to low and cook 6-8 hours. (Time may vary, depending on your slow cooker’s size and settings.)

*Two readers have commented to say this works in the instant pot if you combine all ingredients, set to high pressure manual for 10 minutes, then do a natural release. Thanks to readers Susan and Vicky C for trying the recipe and leaving a comment to let us know how to make it in the instant pot!

View Nutrition Facts

 

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Published on April 24, 2017

Meet Katie

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41 Comments

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  1. Aimee says

    dang lady. This looks amazing! I love chili – perfect comfort food for both a chilly day (see what I did there??) OR a summer time cook out. Thanks for sharing!

  2. Jessica Kuligowski says

    “it also doesn’t leave you with a zillion leftover pieces of celery you have no idea how to use.”
    What would my parrot and turtles get :P.

    Seriously though, we used to have a vegetarian stand in the mall food court that had buffalo chickpea fritters. They were obviously not health food but still delicious. This reminds me of them.

  3. Amy says

    This looks great, and I know some people would absolutely love this (people who love spicy things, and one who specifically loves buffalo flavor). Is there some way to reduce the sodium? With a 5:1 ratio of sodium:calories per serving, the sodium level is very high (it is recommended to be 1:1, but even 2:1 would be preferable).

    • Jason Sanford says

      If you are used to lower-sodium recipes, you can use no-sodium canned (or fresh) diced tomatoes and tomato sauce, although it might be a little bland. Also I think the calorie database probably added in all the sodium in the cans of beans, but in reality you are draining almost all of that off. So the true numbers are probably much lower in sodium than what is listed.

  4. Lisa says

    Are there kidney beans in the picture? I don’t see them in the recipe list. I’m sure it’s a great addition though!

  5. Margo says

    I love this recipe. I always rinse canned beans really well, so that it cuts down on the salt. I’m making this for dinner tonight, as I have everything I need. I plan on serving it with crumbled cornbread.

  6. Dalya Rubin says

    This dish is so up my alley! I can’t wait to give it a try! Thanks for the amazing recipes as always!

  7. Victoria says

    Made this last night (with ground beef) and my picky eater husband even got seconds! It’s quick, easy, and delicious. Thank you!

  8. Laurel says

    I made this last night in the crock put and it was SO GOOD! The 2 vegetarians (older teen and husband) loved it after adding more hot sauce. The younger non-veg teen likes it mild. I loved it hot, as well! Can’t wait to see what it’s like as a leftover–can only imagine the flavor gets better. Thank you!!

  9. Becky says

    This is fantastic. I loved it the first night, and it was even better (Is that possible?) the next day for lunch.

  10. Julie says

    This chili is AMAZING! It is so flavorful, has great texture, and it freezes really well. It has the perfect amount of spice. I used sweet potatoes instead of carrots cuz that’s what I had on hand, and it was absolutely delicious. The buffalo wing sauce is brilliant. It’s even better after it’s been frozen! Thank you!

  11. Sherry Dietrich says

    Hello,

    I made this over the weekend for my weekday work lunch, and I used the kidney beans, Frank’s Buffalo Wing Sauce 4T., no corn, and used light cream cheese. I also used Trader Joe’s mirepoix, wow, that sure cut out some serious chopping time! But I would cook the mirepoix a little longer before adding everything else, but otherwise, it’s really delicious!!

  12. Sue says

    This was great! I replaced 1/4 tsp. of the paprika with smoked paprika and used Frank’s medium wing sauce. I cooked it in the pressure cooker on the soup/stew setting and it turned out just right. I added the cream cheese after it was cooked because I didn’t know how that would work in the pressure cooker.

  13. Cari says

    Hands down my favorite chili recipe ever! I added a bag of Beyond Meat Beefy Crumbles for the “protein of choice” and got rave reviews. I love that this freezes beautifully in individual containers for quick meals. Later this week, I’ll be making my 2nd batch this month!

  14. Julie says

    This is absolutely delicious! I can’t get over how good it tastes. I make a big batch and freeze in small portions. It freezes really well. You have to try it!

  15. Tammy Sue says

    I think the WW SmartPoints calculation is for making the recipe without added protein. When I run it through the WW with an added chicken protein and no cream cheese, it comes up much higher than what’s listed in the nutritional info for this recipe.

  16. Sarah says

    +1 for the Instant Pot version! I added diced sweet potato to up the veg. Didn’t have chili powder on hand so I doubled the paprika, cumin, and added a dash of cayenne. As I typically do with my IP soups and stews, I used the saute function to get the mirepoix nice and browned (onion, carrot, celery, and spices) before adding everything else and putting to 10 minutes high pressure. Natural release takes quite a long time for this volume of liquid, but it’ll be worth it. 🙂

  17. Katie (a different one!) says

    I think the Weight Watchers Smart Points should actually be 0. Each of the individual ingredients are 0 point foods (except for the cream cheese).

    • Jason Sanford says

      You’re right! I think Weight Watchers changed to freestyle points after Katie posted this recipe back in 2017, and now beans and chickpeas are free foods on their new freestyle plan. We are changing it, thanks for the heads up!
      Jason (media relations)

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