Buffalo Cauliflower Chili Crock Pot Food

CROCK POT VEGETARIAN BUFFALO CAULIFLOWER CHILI

Crock Pot Vegetarian Buffalo Cauliflower Chili image

Vegetarian chili, red-hot buffalo style! This easy chili hits the spot whether it's game day or any day. This is a super easy one-pot slow cooker meal - no prep other than cutting the veggies and opening some cans! Pour it all into the slow cooker and come back in a few hours. Dinner's ready.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 12

Ingredients

1/2 medium head cauliflower (about 4 cups florets)
1 medium onion (diced (about 2 cups))
4 cups cooked cannellini beans (or 2 15-oz. cans, drained)
1 28-ounce can diced tomatoes with juice
1 4-ounce can fire-roasted diced green chilies
1/2 cup Frank's Red Hot original sauce
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1/8 teaspoon cayenne pepper (plus more to taste if desired)
1/2 teaspoon kosher salt (plus more to taste if desired)
Assorted toppings such as blue cheese

Steps:

Add all ingredients to a 3-quart or larger slow cooker. Stir.
Cook on low for 8-10 hours. Taste and add additional salt, if desired.
Serve with assorted toppings.
Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

CAULIFLOWER AND BEAN CHILI

Cauliflower and Bean Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large bell peppers (1 green, 1 red), chopped
3 carrots, diced
Kosher salt
6 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon tomato paste
1/3 cup brewed coffee
1 28-ounce can whole peeled tomatoes (preferably fire- roasted), crushed by hand
2 tablespoons unsweetened cocoa powder
2 15-ounce cans pinto beans, undrained
1/2 head cauliflower, trimmed and coarsely grated on a box grater (or 3 cups pre-grated)
Freshly ground pepper
Assorted toppings

Steps:

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes.
Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.

BUFFALO CHILI

Buffalo Chili image

Make and share this Buffalo Chili recipe from Food.com.

Provided by JubalHarshaw

Categories Wild Game

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dried beans
1 lb ground buffalo meat
1 tablespoon olive oil
3 cups water
1 cup beef broth
1 (16 ounce) can diced tomatoes
1 large sweet onion, chopped
1 bulb of garlic, minced
1 cup green pepper, sliced
2 stalks celery, chopped
1 (4 ounce) can chipotle chiles in adobo, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
2 bay leaves

Steps:

Wash and soak beans in BIG pot.
Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
Add buffalo meat and cook until brown.
Rinse beans, and then add water and beef broth in bean pot.
Add contents of skillet to bean pot.
Add the rest of the ingredients to the big pot.
Cook for about 3 hours.

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