Love buffalo sauce? If so, you will adore this buffalo-flavored chili! Chunks of tempeh, green bell pepper, onion, and carrot are submerged in a hearty tomato-buffalo stew. Serve this zesty dish with some tortilla chips for scooping!
Buffalo Tempeh Chili [Vegan]
Ingredients
- 1 8-ounce package gluten-free tempeh
- 1 green bell pepper
- 1/2 of 1 yellow onion
- 1 cup diced baby carrots
- 1 15-ounce can petite diced tomatoes
- 1 15-ounce can tomato sauce
- 1 1/2 cups vegan buffalo sauce
- 1 15-ounce can red kidney beans
- Olive oil
- 1/2 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1 1/2 teaspoon chili powder
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
Preparation
- Cut your tempeh into small cubes.
- In a medium skillet, heat a few tablespoons olive oil and add the tempeh. Fry until golden brown on all sides, adding salt and pepper to taste. Set aside.
- In a large pot, heat olive oil and add your peppers, onions, and carrots. Sauté until the onions are translucent and the vegetables begin to soften.
- Add the tempeh and drained kidney beans. Sauté together for 5 minutes
- Add the tomato sauce, diced tomatoes (do not drain), buffalo sauce, and seasonings.
- Bring to a boil, reduce heat, and simmer for 10 minutes to allow the flavors to blend. Serve.
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Beans - All -
Beans - Red -
Buffalo Sauce -
Tempeh
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About The Author
The Surznick Common Room
See My Recipes Easy and budget-friendly vegan comfort food.
The Surznick Common Room is co-written by Sarah and Nick, a couple of 20-somethings living in (and loving) Pittsburgh, PA. Their blog showcases DIY projects, delicious recipes, fun adventures, budget-friendly fashion, favorite reads and more while sticking to a post-college budget. By day Sarah works in human resources and Nick is a music teacher. When not working on their blog you can most often find them at a concert, enjoying happy hour with friends, or indulging in their latest Netflix obsession.
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