Buffalo-Style Quinoa Chili Recipe on Food52 (2024)

I’ve made this so many times and it’s always delicious! Last night the only change I made was barley in place of quinoa because it’s what I had on hand, and I think that’s my new favorite way of making this dish.

Made this pretty much to recipe and my husband and I both loved it!!! One thing I'll change next time is substituting another can of black or kidney beans for the hominy. We love hominy, but in this case it just didn't seem to add anything.

Kaya April 9, 2019

Quinoa is one of my favorite things to make! on your website there are so many options to choose from! its great :)

SO GOOD! Very different from anything I've made before. I substituted frozen corn for the hominy and pinto beans for the black beans while only using 1/3 cup Frank's Red Hot instead of the called-for 1/2. Definitely will be making this again :)

Really enjoyed this dis. I used a lot of onion and more celery. After those sauteed, I added 2 cloves garlic and the dried spices (added chili powder too). I couldn't find black beans in my cupboard, so used canned red kidney beans, THEN I found the black beans, so added them too. There didn't seem to be enough tomato now so I found a can of petite diced tomatoes and added them. Instead of hominy, I used 1/2 bag fire roasted frozen corn. As suggested, I used 1/4 c. Franks + a little more since I added more beans and tomatoes. I am going to try the masa harina next time, instead of quinoa, serving the chili over quinoa in the bowl.

This one is a keeper. Definitely a perfect template that stands up on its own, but shines with additions as well. I bulked it up with extra quinoa, two cans beans, some ground chicken, one large can of whole tomatoes, garlic and some ground chills . I love hominy, but didn't have any on hand... I stole a Rick bayless trick and added a couple heaping tablespoons masa harina flour

I thought this was a winner. I don't like having small amounts of leftover ingredients, so I used the whole can of beans (just added a little more broth to compensate), and subbed canned corn for the hominy. I don't think I could have eaten this chili without reducing the Frank's by half. It was definitely spicy, but the blue cheese was the greatest foil. I'm definitely going to make this one again!

This is a delicious vegetarian chili option! I eat a lot of veggie chili and it's nice to have some variety. I did make a few tweaks - I cooked dried black beans first (not a fan of the texture of canned/boxed/bagged cooked beans) and used about 3 cups instead of 1, I added my entire 24oz can of hominy, used fire roasted diced tomatoes and used only 1/4c of Frank's. It's pretty mild, but I can always add more hot sauce to each serving. The bleu cheese is a nice twist too.

Gal May 18, 2016

Really fantastic recipe! Healthy, easy, hearty meal.
I didn't have a can of hominy on hand when I made this last night so I used a can of corn.
A small rice side dish matched and complemented this fantastic chili, but it can be served alone as a full main meal. Wonderful!

So good. Great for vegetarians who miss wings. I used corn instead of hominy and didn't broil anything (who has broiler-proof bowls?). Otherwise, made as directed. It was pretty spicy but I love Frank's so all was well.

I made this last week for a group of people and it was a hit!
I used tapatio hot sauce because I could not find Franks (I'm in Los Angeles). I doubled the recipe and used an 8oz jar... too much, so just 4 oz works for a doubled recipe. I substituted out the hominy for a half can of black beans.
I made this recipe again last week and I have just made it for the third time now. I always double it because my husband loves it and so do I! I don't like bleu cheese, so we just a dab of greek yogurt.

Keith December 28, 2015

I made this for a friend who can’t eat corn, so I substituted black eye peas, which was pretty darn good. I also made it with more traditional chile spices rather than with Frank’s, so I guess I really didn’t make this dish. It was very good, and a bit of blue cheese on top was excellent. Rave reviews all around.

db7 December 21, 2015

Such a great, simple chill recipe! I am more of a Valentina's hot sauce fan so I added that instead. I used about a 1/3 of the amount, so I could add ancho, chill and a little cocoa powder. Chili is so forgiving to play with that way; it was still very spicy but the heat was rich and complex. Thank you!

tota December 16, 2014

Not familiar with Franks' Hot Sauce, is this easily found in San Francisco area? Or can I substitute something else? We certainly have plenty of hot sauces out here!

Winner! Keeper!

So delicious and super easy. I really cheated and used my slow cooker and just added extra spices (I did sautee the celery and onion).

Wow, definitely going to be making this sometime this week! I usually do a similar chili without quinoa and I happen to have an unused bag of quinoa already.

I made this tonight. I love the concept. I did add chipotle in adobo instead of the paprika. I also roasted some poblano peppers and threw them in. I used the pozole (hominy) and I had some frozen corn so I roasted it in a pan and threw that in too. I used cheddar instead of blue cheese (didn't have and didn't fell like running to the store). Served with corn tortillas and a dollop of sour cream. Thanks so much for the base and the idea! Brilliant.

This was okay. Definitely spicy, even though I used 1/4 c. hot sauce. Don't leave off the blue cheese. You need the tang and the creaminess to cut through all the heat.