Best 4 Crock Pot Vegetarian Buffalo Cauliflower Chili Recipes

Indulge in a symphony of flavors with our delightful Crock-Pot Vegetarian Buffalo Cauliflower Chili. This innovative dish combines the bold zest of buffalo cauliflower with the comforting warmth of classic chili. Each bite is a harmonious blend of spicy, tangy, and savory notes, sure to tantalize your taste buds. Our recipe features a symphony of fresh vegetables, including crisp cauliflower, sweet carrots, and hearty beans, simmered in a rich and flavorful tomato-based broth. Whether you're a committed vegetarian, seeking a healthier alternative, or simply craving a unique culinary experience, this Crock-Pot Vegetarian Buffalo Cauliflower Chili is an absolute must-try.

Please note that clicking the link will provide you access to not only the recipe for Crock-Pot Vegetarian Buffalo Cauliflower Chili but also a collection of equally enticing vegetarian chili recipes. You'll discover variations such as a hearty Three-Bean Vegetarian Chili, a smoky Chipotle Black Bean Chili, and a delightfully spicy Thai Coconut Curry Vegetarian Chili. Each recipe is carefully crafted to deliver a unique taste profile, ensuring there's a perfect chili for every palate. So, embark on a culinary adventure and let these diverse chili recipes ignite your taste buds!

Let's cook with our recipes!

CROCKPOT VEGETARIAN CHILI

Crockpot Vegetarian Chili image

This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Gluten free and vegan!

Provided by Robyn Downs

Categories Main Course Soup

Time 7h10m

Number Of Ingredients 17

Ingredients

1 cup diced yellow onion
1 cup diced red bell pepper
1 cup chopped carrot
1 cup chopped celery
1 15-oz can no-sugar added tomato sauce
1 15-oz can diced fire-roasted tomatoes
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
2 tsp kosher salt (divided)
1 tsp granulated garlic powder
1 tsp ground cumin
1 tsp mild chili powder
1 tsp smoked paprika
1 tbsp fresh lime juice
2 tbsp hot sauce (optional)
Hot sauce, chopped onion, cilantro, jalapeno, avocado, guacamole, sour cream, cheese, chips.

Steps:

To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 800 mg, Fiber 15 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

BUFFALO CAULIFLOWER CHILI - CROCK POT

Buffalo Cauliflower Chili - Crock Pot image

This is probably one of the best if not the best vegetarian chilies we have had. The toppings are a must use as they add a nice layer of flavor. I loved all the flavors in this delightful chili and DH loved that it was not a hot chili. Big thanks to the kitchen treaty blog which is where this delicious chili recipes comes from.

Provided by Debbwl

Categories Cauliflower

Time 9h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 cups cauliflower, fresh cut into bite size pieces
1 onion, diced (about 2 cups)
4 cups cannellini beans, cooked (or 2 15-oz. cans, drained)
28 ounces diced tomatoes, canned with juice
4 ounces diced green chilies, canned fire-roasted
1/2 cup Frank's red hot 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)
blue cheese
celery, diced
red onion, diced
sour cream

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.
Enjoy!
Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

SLOW COOKER BUFFALO CAULIFLOWER CASSEROLE

Slow Cooker Buffalo Cauliflower Casserole image

Slow-cooked cheesy Buffalo cauliflower that doesn't overpower in heat and pairs nicely with most all meat. I like to transfer the mixture to a casserole dish and crisp it up under the oven broiler for a few minutes, but it's not necessary.

Provided by Soup Loving Nicole

Categories Side Dish Casseroles Cauliflower

Time 3h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 head cauliflower, broken into large pieces
1 stalk celery, sliced
4 ounces cream cheese, cubed
½ cup Buffalo wing sauce
¼ cup ranch salad dressing
1 ½ cups shredded mozzarella cheese

Steps:

Place cauliflower florets and celery in the bottom of a slow cooker in an even layer. Top with cream cheese.
Whisk Buffalo wing sauce and ranch dressing together in a bowl. Stir in mozzarella cheese and pour mixture over the cauliflower. Cook on Low for 3 hours, stirring every hour.

Nutrition Facts : Calories 232 calories, Carbohydrate 10.3 g, Cholesterol 41.6 mg, Fat 17.1 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 7.8 g, Sodium 913.9 mg, Sugar 3.1 g

HEARTY VEGAN SLOW-COOKER CHILI

Hearty Vegan Slow-Cooker Chili image

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Provided by Grete

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 5h55m

Yield 15

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Steps:

Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g

Tips:

Prep the Veggies: Wash and cut your veggies before you start cooking. This will save you time and make the process easier.
Use Fresh Ingredients: Fresh ingredients will give your chili the best flavor. If possible, use organic vegetables and spices.
Don't Overcook the Cauliflower: Cauliflower can get mushy if it's overcooked. Cook it until it's tender but still has a little bit of a bite to it.
Adjust the Spices to Your Taste: The recipe calls for a moderate amount of spices, but you can adjust them to your liking. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder flavor, reduce the amount of spices.
Serve with Your Favorite Toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular options include shredded cheese, sour cream, avocado, and chopped cilantro.

Conclusion:

This Crock-Pot Vegetarian Buffalo Cauliflower Chili is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying vegetarian chili, give this recipe a try!