It would seem that the floodgates have opened and I am now a fiend for anything buffalo and chickpea related.
It all started out so innocently. I was looking for menu ideas for the week and stumbled upon a delicious sounding buffalo chicken chili. I was all over it. The Hubster, on the other hand, was not.
Never one to be swayed by one measly ingredient, I decided that chickpeas would be a fine substitute for the chicken.
The Hubster wasn’t immediately convinced by the idea. He felt like the chicken was too integral to the overall meal.
Let’s just say it took one bite to permanently sway him in the direction of this is amazing
Paired with a loaf of fresh-baked bread, I have a feeling this meal is going to be requested over and over again.
Let me warn you, this chili will fill your home with delicious aromas.
The Hubster went to take the d-o-g out mid-simmer, and when he returned, he was practically swooning.
It may even bring your neighbor’s a-knockin’ as they smell the deliciousness wafting towards their homes and kitchen. Don’t’ worry, there will be plenty to go around.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1-2 tbs olive oil
- 2-3 cloves garlic, minced
- 1 lg onion, diced
- 1 bell pepper, seeded and chopped
- 2 lg carrots, chopped
- 4 stalks celery, chopped
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 (15-oz) can chickpeas, drained and rinsed
- 1/3 cup hot sauce
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 (28-oz) can diced tomatoes
- 1 cup vegetable broth
- Heat olive oil in a large stock pot.
- Add garlic, onions, peppers, carrots, and celery and sauté for 5-7 minutes, or until beginning to soften.
- Add remaining ingredients (beans through broth) and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Serve hot!
Dairy free, gluten free, wheat free, corn free, soy free, and egg free.
PS—Feel free to add a little shredded chicken if you’re into it. (I did and it was freakin’ delicious. The Hubster didn’t, and still thought it was freakin’ delicious.)