Buffalo Cauliflower Chili Crock Pot

Elevate your weeknight meals with this hearty and flavor-packed Buffalo Cauliflower Chili Crock Pot recipe! Perfect for cozy evenings, this plant-based chili combines tender cauliflower florets, a medley of colorful vegetables, protein-rich beans, and a zesty kick of buffalo sauce for an irresistible balance of spice and comfort. Slow-cooked to perfection in a crock pot, this recipe delivers bold flavors with minimal effort, making it an ideal choice for busy schedules or meal prepping. Garnish with fresh cilantro, a dollop of sour cream, and crunchy tortilla chips for a crowd-pleasing dish that will have everyone asking for seconds. Whether you're a fan of spicy chilis or looking for a creative vegetarian dinner idea, this buffalo cauliflower chili is a must-try!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 cups Cauliflower florets
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 28 ounces Canned diced tomatoes
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned kidney beans, drained and rinsed
• 4 cups Vegetable broth
• 1 cup Buffalo sauce
• 2 teaspoons Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 cup Fresh cilantro, chopped (optional for garnish)
• 0 Sour cream or plant-based yogurt (optional for serving)
• 0 Tortilla chips (optional for serving)

Directions

Step 1

Prepare the cauliflower florets by cutting them into bite-sized pieces.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 3

Place the sautéed vegetables into a crock pot. Add the cauliflower florets, canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth.

Step 4

Stir in the buffalo sauce, chili powder, smoked paprika, ground cumin, salt, and black pepper until well combined.

Step 5

Cover the crock pot with a lid and cook on high for 4 hours or on low for 6-8 hours. Stir occasionally to ensure even cooking.

Step 6

Taste and adjust the seasoning with additional buffalo sauce, salt, or pepper, if needed.

Step 7

When ready to serve, ladle the chili into bowls. Garnish with fresh chopped cilantro, a dollop of sour cream or plant-based yogurt, and a handful of tortilla chips for added crunch, if desired.

Nutrition Facts

Serving size	(3896.2g)

Amount per serving	% Daily Value*
Calories	2220.0

Total Fat 79.5g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 13.3g
Cholesterol 30.9mg	0%
Sodium 14977.6mg	0%
Total Carbohydrate 301.1g	0%
Dietary Fiber 95.2g	0%
Total Sugars 64.8g
Protein 92.1g	0%

Vitamin D 0IU	0%
Calcium 1068.4mg	0%
Iron 33.5mg	0%
Potassium 8805.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 16.1%

Carbs: 52.6%