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Recipes
Buffalo Chili with Chipotles
Provided by FoodFitFoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 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 |
Preparation Cook: 60 minutes
- Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
- In a large skillet or soup pot, heat the olive oil over high heat.
- Add the buffalo and brown it, while breaking the meat into small chunks with a wooden spoon.
- Add the onion, lower the heat to medium and cook for 5 minutes. Add the chipotle mixture and cook for 5 more minutes.
- Add the remaining tomatoes and broth and simmer for 30 minutes.
- Add the kidney beans, heat thoroughly and serve.
Nutritional Analysis
| Number of Servings: 6 | |
|---|---|
| Per Serving | Amount |
| Calories | 177 |
| Fat | 4g |
| Saturated Fat | 1g |
| Protein | 21g |
| Fiber | 4g |
| Carbohydrate | 13g |
| Sodium | 488mg |
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