Vegan Buffalo Chili
This Vegan Buffalo Chili is bold, tangy, and ultra-comforting, combining classic chili flavors with the crave-worthy kick of buffalo sauce. Packed with protein-rich beans, warming spices, and a thick tomato base, this plant-based chili is perfect for game day, meal prep, or cozy weeknight dinners—and it tastes even better the next day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 14.5-ounce can diced tomatoes, with juices
- 1½ cups vegetable broth
- ½ –¾ cup buffalo sauce adjust to taste/heat level
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- Salt and black pepper to taste
- 1 –2 teaspoons maple syrup optional, to balance tanginess
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes, until soft and translucent.
- Add garlic and cook for 30 seconds, stirring constantly.
- Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for 1 minute to bloom the spices.
- Add diced tomatoes, vegetable broth, buffalo sauce, chickpeas, black beans, and kidney beans. Stir well.
- Bring to a gentle simmer, then reduce heat to low.
- Cover and simmer for 25–30 minutes, stirring occasionally, until thick and hearty.
- Season with salt, pepper, and optional maple syrup.
- Remove from heat and let rest for 5–10 minutes before serving.
Notes
- Start with less buffalo sauce and add more to taste.
- Simmer uncovered for the last few minutes if you prefer a thicker chili.
- Chili flavors deepen after resting or overnight.