Buffalo & 4 Bean Chili w/ Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb ground buffalo meat1 28 oz can of petite diced tomatos2 cans of tomato sauce1 can of black beans1 can of pinto beans1 can of kidney beans1 can of navy beans1 can of yellow corn1 small can of diced green chiles1 medium white onion, diced4 cloves of garlic, dicedcuminground red chilesaltpepperoreganobasilcayenne pepper (optional)
Saute onion until soft & clear-ish.
Add buffalo & garlic, cook until meat is brown through out.
Drain meat in a colander and move to a large stock pot.
Over low heat add the tomatoes (with juice), the green chiles (with the juice) & the tomato sauce & stir all together.
Add the spices - season to taste, I probably use too much cumin for most people, anways....
In a colander, rinse & drain the beans and corn. Add to the stock pot, stirring gently to combine (don't break up the beans with heavy handed stirring.) Simmer for as long as you can - longer is better!
Serve with sour cream, shredded cheese.
Number of Servings: 10
Recipe submitted by SparkPeople user SARADENISE.
Add buffalo & garlic, cook until meat is brown through out.
Drain meat in a colander and move to a large stock pot.
Over low heat add the tomatoes (with juice), the green chiles (with the juice) & the tomato sauce & stir all together.
Add the spices - season to taste, I probably use too much cumin for most people, anways....
In a colander, rinse & drain the beans and corn. Add to the stock pot, stirring gently to combine (don't break up the beans with heavy handed stirring.) Simmer for as long as you can - longer is better!
Serve with sour cream, shredded cheese.
Number of Servings: 10
Recipe submitted by SparkPeople user SARADENISE.
Nutritional Info Amount Per Serving
- Calories: 466.4
- Total Fat: 10.9 g
- Cholesterol: 37.7 mg
- Sodium: 1,843.4 mg
- Total Carbs: 75.7 g
- Dietary Fiber: 21.4 g
- Protein: 32.8 g
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