Buffalo Chickpea Chili

Buffalo Chickpea Chili | gluten free, dairy free, vegan

Buffalo Chickpea Chili | gluten free, dairy free, vegan

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.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

The Hubster wasn’t immediately convinced by the idea. He felt like the chicken was too integral to the overall meal.

It wasn’t until I reminded him of our other forays into buffalo chickpea territory—buffalo chickpea burgers and buffalo falafel—that he was convinced enough to give it a try.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

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.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

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.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

Yields 4-6

Buffalo Chickpea Chili

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 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

Directions

  1. Heat olive oil in a large stock pot.
  2. Add garlic, onions, peppers, carrots, and celery and sauté for 5-7 minutes, or until beginning to soften.
  3. Add remaining ingredients (beans through broth) and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Serve hot!

Allergen Information

Dairy free, gluten free, wheat free, corn free, soy free, and egg free.

6.6.15
http://emilylevenson.com/recipe-buffalo-chickpea-chili/

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.)

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    Sounds delicious ! I love anything buffalo related. Do you think this could be done in a crockpot instead?

    1. Reply

      You are welcome to give it a go. We don’t have a crockpot, so I don’t have any advice to give. Keep me posted if you do it!

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