Vegetarian chili, red-hot buffalo style! This easy chili hits the spot whether it's game day or any day. This is a super easy one-pot slow cooker meal - no prep other than cutting the veggies and opening some cans! Pour it all into the slow cooker and come back in a few hours. Dinner's ready.
1/8teaspooncayenne pepperplus more to taste if desired
1/2teaspoonkosher saltplus more to taste if desired
Assorted toppings such as blue cheesediced celery, diced red onion, sliced scallions, sour cream or this vegan cashew sour cream (so good!), or shredded cheddar cheese
Instructions
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.
Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.