Buffalo Chili Recipe

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Buffalo Chili Recipe image
  • 8Servings


  • 1 Tbs. olive oil
  • 1 large yellow or sweet onion, diced
  • 2 large mild peppers, seeded and diced (red bell pepper, poblano, Anaheim, etc.)
  • 2 jalapeño or Serrano chili peppers, finely diced (remove seeds for less heat)
  • 4 large cloves garlic, finely chopped
  • 2 lbs. ground buffalo/bison (or ground turkey)
  • 5 Tbs. chili powder
  • 2 tsp. cumin
  • 2 tsp. salt
  • 1 tsp. coriander
  • 1 tsp. cracked black pepper
  • 1 tsp. red pepper flakes
  • 1 14.5-oz. can diced fire-roasted tomatoes, undrained
  • 1 14.5-oz. can tomato sauce
  • 1 5.5-oz. can tomato paste
  • 1½ cups bone broth (beef or chicken) or 12 ounces amber or lager beer
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can red kidney beans, drained and rinsed
  • 1 15-oz. can white beans (navy, cannellini, great northern, etc.), drained and rinsed
  • 2 Tbs. balsamic vinegar


  1. Heat oil in large sauté pan or Dutch oven over medium heat. Add onions and peppers, and cook 5 minutes. Add garlic, and cook 1 minute more. Add meat, and cook 6-7 minutes until browned, leaving some chunkiness to the meat.
  2. Drain fat from pan, and transfer contents to slow cooker. Add spices, tomatoes, sauce, paste, and broth or beer, and stir gently to combine. Fold in beans.
  3. Cook 6-8 hours on low in slow cooker. Stir in balsamic vinegar just before serving.

Nutrition Information

  • Calories: 400
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 60 mg
  • Fat Content: 12 g
  • Fiber Content: 14 g
  • Protein Content: 36 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 1730 mg
  • Sugar Content: 11 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.

This collagen-rich soup hits the healthful spot on cold winter nights.

Winter Warmer Blended Soup

If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.