By Sara Baker
As I landed in Denver coming back from a business trip earlier this week, the temperature on the ground was 6 degrees at 4 PM. Brrrrr. I needed to grocery shop, do laundry and unpack. Though I was tempted to pick something up for dinner, I had already eaten out the last 3 days and was ready to cook and eat something at home. I wanted something relatively fast and warm. I decided on Buffalo Chili.
Though I am a big fan of the crockpot as written about in one of my other posts, this chili did not need to simmer for hours. I could brown the meat, mix all the ingredients and just heat through. Though I made up this recipe, it turned out very good (in my opinion :) and my husband liked it too!) The recipe below made 9 cups so plenty for your freezer and leftovers. The recipe is also a little higher in carbs due to the beans (but also higher in fiber) so you could reduce the carb count by using only one can of beans. For an extra spice and twist, I added a ½ tbps of chipotle chili powder. It gives it a nice smokey taste.
This was a perfect fast weeknight winter meal. Enjoy!
- 1 lb ground buffalo
- 1 tsp olive oil
- 2 x 14.5 oz cans fire roasted diced tomatoes
- 2 x 15 oz cans of no sodium added kidney beans
- 1 large onion
- 4 gloves of garlic
- 1 tbsp chili powder
- ½ tbsp chipotle chili powder
- ½ tbsp garlic powder
- ½ tsp cinnamon
- salt and pepper to taste
Heat large sauté pan on stove. Once heated, spray with cooking spray and add ½ onions and ½ garlic. Cook for 1-2 min until onions are slightly soft. Add buffalo and cook until almost all browned. Heat large pot. Add olive oil and add remaining onions and garlic. Add browned meat, beans, tomatoes and all spices. Stir to mix completely. Let chili simmer until heated all the way through. Serve and enjoy.
Serving Size: 1 cup
22g carbohydrates (7g fiber)
Related: Recipe: Clean Chicken Fingers