- 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, or vegan cream cheese or cashew cream (can be omitted)
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
Calories: 126kcal