Buffalo Chili with Chipotles
Source of Recipe
ra
Recipe Introduction
servings 6
points 3 (1-1/2 cups)
List of Ingredients
2 rehydrated chipotle peppers, stemmed and seeded
2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound ground buffalo
1 onion, chopped
3 cups low-sodium chicken broth
1 16-ounce can kidney beans
Recipe
1. Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over high heat.
3. Add the buffalo and brown it, while breaking the meat into small chunks with a wooden spoon.
4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the chipotle mixture and cook for 5 more minutes.
5. Add the remaining tomatoes and broth and simmer for 30 minutes.
6. Add the kidney beans, heat thoroughly and serve.
Number of Servings: 6
Per Serving
Calories 177
Fat 4 g
Fiber 4 g
Protein 21 g
Sodium 488 mg
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