Move over chicken wings -- a vegetarian chili takes on classic Buffalo-style flavors.
There's no denying the allure of Buffalo wings. Who can resist dunking buttery hot sauce-slathered crispy chicken wings into blue cheese dressing? But when it comes to weeknight dinners, that's not the most wholesome meal (even with the required celery and carrot sticks served alongside).
Enter this Buffalo-style chili made hearty with black beans, quinoa, and hominy. It has all the Buffalo-wing flavors we crave (it even includes a topping of crumbled blue cheese) and the vegetables, fiber, and protein we need after a long day. The best part? It's ready in under 30 minutes. Just simmer and serve.
Serves 2 to 4
1 tablespoon olive oil
1 white onion, diced
3 stalks celery, diced
One 8-ounce can tomato sauce
One 14-ounce can diced tomatoes
1 cup vegetable broth
1 cup cooked black beans
One 14-ounce can hominy
1 cup cooked quinoa
1/2 cup Frank's red hot sauce, or to taste
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon cumin
1 teaspoon salt
Freshly ground black pepper
Blue cheese, for topping
1. 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.
2. 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.
3. To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.
Photos by James RansomThis recipe originally appeared on Food52.com: Buffalo-Style Quinoa Chili