These Easy Vegan On-the-Go Lunches are perfect for work or school! These healthy plant-based recipes will leave you full and satisfied all afternoon long. Once your chickpeas and rice are hot, you’re good to go. The spice, warmth, and comfortingness (totally a word, right?) is exactly what I need on a cold winter day. I hope you give it a try, friend.
20 Minute Vegan Buffalo Chickpea Chili
Prep: 5mCook: 15mYield: serves 3-5
A warm, comforting, and spicy chili that takes only 20 minutes to make! Perfect for a cold winter day.
You'll Need...
1 Tbsp. olive oil
3 cloves garlic
15 oz. tomato sauce
14.5 oz. can fire roasted tomatoes
1 and 1/2 Tbsp. chili powder
1 tsp. cumin
salt + pepper
1/2 cup+ hot sauce (I used Frank's Red Hot)
2 15-oz. cans chickpeas, drained and rinsed
1 cup cooked brown rice (or grain of choice - quinoa, farro, etc.)
For topping: sliced green onions, avocado, [vegan] sour cream, hummus, pepper, more hot sauce, [vegan] cheese, etc.!
Directions
Grab a large pot or dutch oven and place it on your stove over medium heat. Add oil and garlic, and sauté until fragrant. Be careful not to burn.
Add your tomato sauce and roasted tomatoes, and stir to combine. Add your chili powder and cumin, and season with a bit of salt and pepper. Stir to combine and allow the mixture to come up to a soft boil (small bubbles).
Add your hot sauce, chickpeas, and brown rice, and stir to combine. This chili is chunky, so if you want it more liquidy, go ahead and add some water or veggie broth until it's to your desired consistency. I added none, just FYI. Taste, and adjust seasoning as necessary.
Once hot, serve it up with your favorite toppings!
Source: https://www.fooduzzi.com/2018/01/vegan-buffalo-chickpea-chili/