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Bowl of vegan buffalo chili topped with avocado and corn chips surrounded by ingredients on table.
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Vegan Buffalo Chili with Cauliflower

A hearty, single serving dinner bowl with just the right amount of heat, you can make this in under 30 minutes - all for about $2.75.
Course Main Course
Cuisine American
Keyword vegan buffalo chili, vegan chili, vegan chili with buffalo sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 big bowl
Calories 477kcal
Author Ari
Cost $2.77

Equipment

  • sauté pan (2)

Ingredients

  • 1/2 tablespoon vegan butter i.e. Earth Balance, Miyokos
  • 1/4 cup yellow onion chopped
  • 1 clove garlic diced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon minced onion (dried spice)
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup carrot about 2.5 oz., chopped
  • 1/2 cup celery about 2.5 oz., chopped
  • 1/2 cup bell pepper about 2.5 oz., chopped
  • 1 cup diced tomatoes from can, with its juice
  • 1/4 cup kidney beans drained, rinsed
  • 1/4 cup white beans drained, rinsed
  • 1/2 tablespoon chili garlic sauce
  • 1 tablespoon Buffalo wing sauce or hot sauce
  • 1 1/4 cups cauliflower florets about 3 oz.
  • 1/2 tablespoon olive oil
  • 1 tablespoon tahini

Instructions

  • On low to medium heat, melt the vegan butter and sauté the onion, garlic, and dry spices for 2-3 minutes or until the onions turn translucent. (Add the garlic in the next step if you prefer.)
  • Add the chopped carrots, celery, bell peppers, and jalapeño. Heat for 2-3 minutes, stirring occasionally.
  • Add the diced tomatoes, beans, and chili garlic sauce. Heat, stir, and cover the pan. Turn the hear to the lowest setting and simmer for 10 minutes.
  • While the chili simmers, heat oil in a separate pan and sauté the cauliflower florets, turning after a few minutes. When brown, turn heat off.
  • Add the cauliflower and tahini to the chili, stir, and turn off the heat.
  • Serve over rice, quinoa, pasta, or by itself. Top with anything you'd like!

Notes

  • Nutritional data is provided as a courtesy and may vary depending on your ingredients and amounts.
  • You can cook the cauliflower with the chili if you don't want to use a separate pan, but the browning of the florets make it that much better!
  • Remember to keep the heat on low when simmering, and low to medium at other times.
  • If more liquid is desired, add 1/4 cup of water or broth while simmering.

Nutrition

Serving: 1bowl | Calories: 477kcal | Carbohydrates: 61g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 1694mg | Potassium: 1925mg | Fiber: 17g | Sugar: 19g | Vitamin A: 13820IU | Vitamin C: 189mg | Calcium: 247mg | Iron: 8mg