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Close up of Vegan Buffalo Chili

Vegan Buffalo Chili

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 14 Minutes
  • Total Time: 29 Minutes (+Rest Time)
  • Yield: 5 Servings 1x
  • Category: Stew
  • Method: Instant Pot/Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This ultra-satisfying, oil-free Instant Pot Vegan Buffalo Chili is packed with veggies and perfect for potlucks, tailgates, and the holidays.

Ingredients

Scale

Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 2 celery ribs, diced
  • 2 Tablespoons minced garlic
  • 1 Tablespoon tomato paste
  • 2 cups low-sodium vegetable broth *
  • 2 cups water
  • 1 – [ 14 oz. can ] petite diced tomatoes
  • ¼ cup + 1 Tablespoon hot sauce (+/-) *
  • ¼ cup nutritional yeast
  • ¼ teaspoon baking soda *
  • ¾ cup uncooked brown lentils, rinsed and picked through *
  • 1 – [ 15 oz. can ] corn, drained
  • 1 Tablespoon tahini (optional)

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 2 teaspoons regular chili powder *
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika (+/-)
  • pinch to 1 teaspoon sea salt (+/-) *

Other Ingredients:

  • 1 – [ 15 oz. can ] navy beans, drained and rinsed *

Cashew Cream Ingredients:

  • 1/3 cup raw cashews *
  • ½ cup unsweetened plain plant milk

Optional Toppings:

  • Avocadoes, chunked
  • Plant based yogurt
  • Plant based sour cream
  • Plant based ranch dressing
  • Plant based blue cheese dressing

Instructions

Instant Pot Instructions

  1. Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes. After 15 minutes, discard the water, and set aside until Step 5.
  2. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  3. Add all the Base Ingredients and Spice/Herb Mix into the Instant Pot, stir well to combine. Set the Instant Pot to Manual Pressure High for 14 minutes.  When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
  4. In the meantime, make the cashew cream.Place the soaked cashews into a high-speed blender along with the plant milk. Blend on high until smooth and emulsified.  Set aside.
  5. Once all the pressure is released, carefully remove the lid, add the navy beans and cashew cream. Stir well to combine. Allow to rest for 10 minutes, then taste test the flavors and add any additional seasonings at this time, stir to combine. Serve.

Stove Top Instructions

  1. Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes. After 15 minutes, discard the water, and set aside until Step 5.
  2. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  3. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  4. Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add all remaining the Base Ingredients (except the baking soda) and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, add the baking soda and lentils, stir to combine. Cover with a tight-fitting lid.  Simmer for 35 to 45 minutes until the lentils are tender, stirring occasionally.
  5. Remove the lid, add the navy beans and cashew cream. Stir well to combine. Allow to rest for 10 minutes, then taste test the flavors and add any additional seasonings at this time, stir to combine. Serve.

Notes

*TIPS for Success:

  • Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot or a different lentil, you may need to reduce the time in the Instant Pot accordingly.
  • Flavors to Marry: Make sure you allow at least 10 minutes for the flavors to marry.  The flavors continue to develop once the chili slightly cools.
  • Instant Pot Sauté: If you wish to add some extra flavor on the stove top, feel free to sauté the onions, celery and minced garlic until tender. We tried using the sauté function with the Instant Pot doing the same, and it really made no discernable difference.  It did make a difference on the stove top.
  • Heat/Spiciness: This Buffalo Chili is for people who LOVE Buffalo hot sauce and/or can tolerate heat and spice.  If you have any concerns, skip this recipe.  Additionally, watch your chili powder, use a mild chili powder.  Some chili powders are packed with cayenne pepper.  Every brand and blend is different.
  • Adding additional spices: If you add any additional spices at the end, cook for a few minutes to allow the spices to infuse into the chili.
  • Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  We suggest not adding any until the chili is complete, then taste test and add accordingly (if any).

*Notes Continued:

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Hot Sauce:  We used Frank’s RedHot Original Hot Sauce.

*Baking Soda:  Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes and tomato paste) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity.  It also enhances the cooking of the lentils. Acidity from tomatoes tends to slow down the lentils ability to become tender.

*Lentils:  We used Palouse Brand Small Brown Lentils.  They are delicious.  They hold their shape well and have a slightly nutty taste to them.  Feel free to use your favorite brown or green lentils.  Adjust cooking timings accordingly based upon the lentil selected.

*Chili Powder:  We used Penzeys Regular Chili Powder.  It has great flavor, with a tiny kick that is not overwhelming.  Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.

*Cashews:  You can substitute the cashews with traditional substitutions like white beans, silken tofu or other nuts with the understanding that the flavor, texture, and richness will change accordingly.  We have not kitchen tested any substitutions.

*Navy Beans:  You can easily substitute the navy beans with your favorite bean.

*Serving:  5 (makes 10 cups)

*Storage:  Refrigerate and use within 5 days, freezes well.

Find it online: https://monkeyandmekitchenadventures.com/vegan-buffalo-chili/