Spicy Buffalo Chickpea Chili (Vegan)

Autumn is my absolute favorite season and with Autumn comes Hot cocoa and Chili – two of my most favorite things to eat/drink during the colder months. So, today I went on a hunt for new chili recipes. I love the traditional chili but I wanted something a little different. Thanks to Pinterest, it brought me to Alexa’s fooduzzi food blog. Who would have thought that chickpeas and buffalo sauce would make an AMAZING chili.

What you’ll need:

Let’s make it.

Crush, dice the garlic and add to your pot (I used a Dutch oven) with your 1 Tbsp. of oil and sauté for a minute or so, on low heat. Add your cans of tomato sauce and fire roasted tomatoes, stir to combine. Add your 1 Tbsp. of chili powder and 1 tsp. of cumin, continue stirring ingredients together. Add your 1/2 cup of buffalo sauce, continue stirring. Lastly, add your rinsed chickpeas and cooked brown rice. I don’t like really chucky chili, so I added veggie broth (Pacific Foods Organic Veggie Broth) – add as much as you desire, depending on how you like your chili consistency. And that’s it! Really simple, right. I made homemade vegan cornbread (you can find the recipe here) to eat with mine. Add your toppings and enjoy.

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