Buffalo-Style Quinoa Chili

Photo by James Ransom
  • Serves
    2 to 4
Author Notes

A vegetarian (and easily vegan) buffalo chili that has everything you want in a chicken wing, thrown together in a chili bowl! —Stacy McCann

Test Kitchen Notes

WHO: Stacy is a writer and a slow food enthusiast from St. Louis.

WHAT: A 30-minute chili with a serious kick. (Can we capitalize both serious and kick?)

HOW: This will be one of the simplest soups you’ll ever make. Just simmer, people.

WHY WE LOVE IT: Sometimes we just want a lot of heat, and for those times, this is the dish we want to make. As a handy bonus, you can whip this up in about the time it takes to crack a beer. —The Editors

  • Test Kitchen-Approved
  • Your Best Quinoa Recipe
    Contest Finalist

  • 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 teaspoons

    smoked paprika

  • 1 1/2 teaspoons


  • 1 teaspoon


  • 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.

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