Black Bean Buffalo Chili
- 1 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped cilantro
- 1 pound lean ground buffalo
- 2 (15 oz) cans diced tomatoes
- 1 (12 oz) can tomato paste, no salt-added
- 8 oz light beer
- 1 tsp crushed dried red pepper
- ¼ tsp cayenne pepper (or more to taste)
- 1 tsp chili powder
- 2 tsp ground cumin
- ½ tsp ground oregano
- 1 ½ cups black beans, reduced sodium
- ½ tsp hot pepper sauce
- In a large saucepan or stockpot, heat olive oil over medium heat. Add onion, garlic and cilantro; sauté for 2-5 minutes. Add the ground buffalo and brown. Remove any excess liquid or fat.
- Add diced tomatoes, tomato paste, beer and spices to pan and mix well. Simmer over low heat for 45 minutes.
- Add the black beans and hot sauce. Cook an additional 10-15 minutes or until beans are heated.
Makes 10 servings.
Garnish with: chopped green onions, chopped cilantro, reduced-fat cheddar cheese, reduced-fat sour cream.
Nutrition facts per cup: Calories 163, fat 3 g, protein 14 g, carbohydrate 20 g, fiber 6 g.
Adapted from UCHealth Heart Center Heart Healthy Cookbook, 2005
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