Tangy Buffalo Chickpea Chili – a quick and easy chili recipe with the flavors of everyone’s favorite tangy hot sauce. Mildly spicy with a ton of flavor!
The tangy flavor of buffalo hot sauce has been a longtime standard in this kitchen. Especially when it comes to football season and game day food plans – I first made this recipe for our small Superbowl party earlier this year. I figured after making it a few more times, I should get around to sharing. This chili makes great leftovers, we like it over rice…
This Tangy Buffalo Chickpea Chili tastes great when topped with my Celery Ranch Dressing and a few avocado slices. The other day, rather than avocado topping the chili, the chili topped the avocado!
Tangy Buffalo Chickpea Chili
YIELD: serves six
dairy, egg, soy and gluten free, vegan
1 large yellow onion, peeled and diced
3 stalks celery, scrubbed and diced
3 cloves garlic, peeled and minced
1 teaspoon cumin
3 (15 ounce) cans chickpeas, rinsed and drained
32 ounces vegetable broth, divided
3 cups fresh corn kernels (frozen if fresh out of season)
1/2 cup buffalo wing sauce (Crystal, Frank’s)
In large stockpot, sauté onion, celery, and garlic in a bit of water or oil until softened. Add cumin, two cans chickpeas and 3 cups vegetable broth – stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.
Add the remaining can of chickpeas to a blender with remaining 1 cup vegetable broth. Blend at high speed until smooth.
Add blender contents to simmering beans, stir to combine. Add corn and buffalo sauce, stir and simmer on low for another 20-30 minutes. Salt to taste.
more buffalo recipes:
printable Tangy Buffalo Chickpea Chili recipe: