Author Notes
A vegetarian (and easily vegan) buffalo chili that has everything you want in a chicken wing, thrown together in a chili bowl! —Stacy McCann
Test Kitchen Notes
WHO: Stacy is a writer and a slow food enthusiast from St. Louis.
WHAT: A 30-minute chili with a serious kick. (Can we capitalize both serious and kick?)
HOW: This will be one of the simplest soups you'll ever make. Just simmer, people.
WHY WE LOVE IT: Sometimes we just want a lot of heat, and for those times, this is the dish we want to make. As a handy bonus, you can whip this up in about the time it takes to crack a beer. —The Editors
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Ingredients
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1 tablespoon
olive oil
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1
white onion, diced
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3
stalks celery, diced
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one
8-ounce can tomato sauce
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one
14-ounce can diced tomatoes
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1 cup
vegetable broth
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1 cup
cooked black beans
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one
14-ounce can hominy
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1 cup
cooked quinoa
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1/2 cup
Frank's red hot sauce, or to taste
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1 1/2 teaspoons
smoked paprika
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1 1/2 teaspoons
cumin
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1 teaspoon
salt
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Freshly ground black pepper
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Blue cheese, for topping
Directions
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Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.
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Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.
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To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.
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