Buffalo Cauliflower Chili Crock Pot
Elevate your weeknight meals with this hearty and flavor-packed Buffalo Cauliflower Chili Crock Pot recipe! Perfect for cozy evenings, this plant-based chili combines tender cauliflower florets, a medley of colorful vegetables, protein-rich beans, and a zesty kick of buffalo sauce for an irresistible balance of spice and comfort. Slow-cooked to perfection in a crock pot, this recipe delivers bold flavors with minimal effort, making it an ideal choice for busy schedules or meal prepping. Garnish with fresh cilantro, a dollop of sour cream, and crunchy tortilla chips for a crowd-pleasing dish that will have everyone asking for seconds. Whether you're a fan of spicy chilis or looking for a creative vegetarian dinner idea, this buffalo cauliflower chili is a must-try!
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Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 28 ounces Canned diced tomatoes
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 4 cups Vegetable broth
- 1 cup Buffalo sauce
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- Sour cream or plant-based yogurt (optional for serving)
- Tortilla chips (optional for serving)
Instructions
Prepare the cauliflower florets by cutting them into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Place the sautéed vegetables into a crock pot. Add the cauliflower florets, canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth.
Stir in the buffalo sauce, chili powder, smoked paprika, ground cumin, salt, and black pepper until well combined.
Cover the crock pot with a lid and cook on high for 4 hours or on low for 6-8 hours. Stir occasionally to ensure even cooking.
Taste and adjust the seasoning with additional buffalo sauce, salt, or pepper, if needed.
When ready to serve, ladle the chili into bowls. Garnish with fresh chopped cilantro, a dollop of sour cream or plant-based yogurt, and a handful of tortilla chips for added crunch, if desired.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 14978 mg | 651% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 95.2 g | 340% | |
| Total Sugars | 64.8 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 8805 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
