Monday, November 17, 2014

Creamy Buffalo White Bean Chili

We had a bunch of friends over yesterday to watch our beloved Philadelphia Eagles. Unfortunately, the result of the Eagles game was not what we would have liked it to be, but at least, even though they lost badly, we were surrounded by good friends and good food.

I am not sure there is a more perfect food for game day than a big bowl of chili. You can put it in a crock pot early in the morning, let it cook all day and let folks serve themselves at game time.

I decided to shake it up a little bit with this chili. Instead of traditional chili spiced with chili powder and hot pepper I decided incorporate a Buffalo sauce type flavor into chili. What says football food more than Buffalo sauce anyway?

The result was excellent; met with rave reviews by all who tried it.

Creamy Buffalo White Bean Chili

2 stalks celery, diced
1 small cooking onion, diced
2 carrots, peeled and diced
1 tbsp olive oil
3 15 oz cans white beans, rinsed and drained
1 28 oz can diced tomatoes
6 oz vegan cream cheese
2/3 cups Frank's Red Hot sauce
1/3 cup tobasco sauce
2 tbsp vegan butter
Salt and pepper to taste

In a skillet over medium heat add the olive oil. Once heated add the celery, onion and carrot. Season with salt and pepper and saute until starting to get soft.  Remove from the heat and add to a crock pot.  Turn the crock pot on low and add the rest of the ingredients.  Cover and cook for several hours, until the ingredients are heated through and the cream cheese stirs easily into the dish to form a creamy sauce.