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    Buffalo Chili with Chipotles


    Source of Recipe


    rick

    Recipe Introduction


    servings 6
    points 3.5 (1 1/2 cups)

    List of Ingredients




    1 pound ground buffalo or 95% lean ground beef
    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 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.

    Serving Size: about 1 1/2 cups


    Number of Servings: 6
    Per Serving
    Calories 177 Carbohydrate 13 g
    Fat 4 g Fiber 4 g
    Protein 21 g Saturated Fat 1 g
    Sodium 488 mg

 

 

 


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