Buffalo Veggie Chili Recipe

Name: Buffalo Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, chopped; 2 orange bell peppers, chopped; 1 cup carrot, chopped; 1 red onion, chopped; 2 garlic cloves, minced; 4 tablespoons unsalted butter; 2 cups quinoa, cooked; spices (Chili 3000 spice by penzeys spices or any powder); Frank's red hot sauce; 10 sliced jalapenos, add to your liking (optional); 1 (12 ounce) bottle beer; 1 (40 1/2 ounce) canlight red kidney beans, rinsed; 1 (40 1/2 ounce) can dark red kidney beans, rinsed; 1 (40 1/2 ounce) can black beans, rinsed; 1 (14 1/2 ounce) can diced fire-roasted tomatoes; 1 cup chicken broth

Servings: persons

2 red bell peppers, chopped
2 orange bell peppers, chopped
1 cup carrot, chopped
1 red onion, chopped
2 garlic cloves, minced
4 tablespoons unsalted butter
2 cups quinoa, cooked
spices (Chili 3000 spice by penzeys spices or any powder)
Frank's red hot sauce
10 sliced jalapenos, add to your liking (optional)
1 (12 ounce) bottle beer
1 (40 1/2 ounce) canlight red kidney beans, rinsed
1 (40 1/2 ounce) can dark red kidney beans, rinsed
1 (40 1/2 ounce) can black beans, rinsed
1 (14 1/2 ounce) can diced fire-roasted tomatoes
1 cup chicken broth

1
Prepare Quinoa per instructions.
2
Chop peppers, carrots, and onions.
3
In large sauce pot, melt butter, add peppers, carrots, and onions.
4
Sprinkle chili spices to cover vegetables.
5
Saute for 5 minutes.
6
Mince in garlic and cook 2 minutes more.
7
Add jalapenos, salt, pepper, and chili seasoning.
8
Turn heat down to medium.
9
Add the beans, can of tomatoes with juices, and the chicken broth.
10
Stir well and cover.
11
Cook on low heat for about half an hour.
12
Stiring occasionally.
13
Add more hot sauce, chili seasoning, salt and pepper to taste.
14
Remove lid and cook another half an hour.
15
Serve topped with cheese and sour cream with fresh bread for dipping.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 red bell peppers, chopped, 2 orange bell peppers, chopped, 1 cup carrot, chopped, 1 red onion, chopped, and more.

Yes, Buffalo Veggie Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Veggie Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions