Vegan Buffalo Chick’n Chili in Bread Bowls

Wow, this dish was delightful and perfect comfort food. It also resulted in lots of leftovers, so feel free to cut the portions of the various ingredients down quite a bit if you want to. We can always use leftovers with the long hours the Veganaut and I work on work days.


  • 2 red bell peppersphoto 1
  • 2 containers vegan tj’s chick’n strips
  • 1 bag frozen corn
  • 1 container vegan buffalo sauce
  • 1 container of vegan blue cheese sauce (available at most whole foods)
  • 1/2 container tofutti sour cream
  • 2 containers vegan cream cheese
  • 4 cups veggie broth
  • 1 can cannelli beans, rinsed and drained
  • 1 can diced tomatoes, rinsed and drained
  • 1 TBsp onion powder
  • 2 TBsp garlic powder
  • 1 TBsp cilantro

First fry the vegan chick’n and chopped red bell peppers in a little olive oil. Then in a large pot combine all the above ingredients except the spices. It works best if you add the cream cheese on top. Bring to a boil then reduce to simmer. Press the cream cheese in to the sides to help it mix in to the broth and buffalo sauce.

After letting simmer for 30-40 minutes stir in the spices and simmer another 10-20 minutes. Serve! We served them in bread bowls. It actually goes quite nicely with sliced avocados since it was a spicy soup, though there really wasn’t enough room for the avocados on top of the bread bowl so they are on the side.


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