Buffalo & 4 Bean Chili w/ Corn
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Buffalo & 4 Bean Chili w/ Corn calories by ingredient
Introduction
A hearty chili with buffalo meat, 4 types of beans & corn for color & flavor A hearty chili with buffalo meat, 4 types of beans & corn for color & flavorNumber of Servings: 10
Ingredients
-
1 lb ground buffalo meat
1 28 oz can of petite diced tomatos
2 cans of tomato sauce
1 can of black beans
1 can of pinto beans
1 can of kidney beans
1 can of navy beans
1 can of yellow corn
1 small can of diced green chiles
1 medium white onion, diced
4 cloves of garlic, diced
cumin
ground red chile
salt
pepper
oregano
basil
cayenne pepper (optional)
Directions
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.