Red and Black Bean Buffalo Chili Recipe

Name: Red and Black Bean Buffalo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound buffalo meat ground; 3 cups red beans cooked; 1 large red onion diced; 3 cups black beans cooked; 3 cloves garlic minced; 3 tablespoons chili powder; 2 tablespoons soy sauce, tamari; 1 tablespoon cumin ground; 1 each sweet yellow bell peppers; 1 tablespoon honey; 1/2 teaspoon red pepper flakes; 2 large tomatoes diced

Servings: persons

1 pound buffalo meat ground
3 cups red beans cooked
1 large red onion diced
3 cups black beans cooked
3 cloves garlic minced
3 tablespoons chili powder
2 tablespoons soy sauce, tamari
1 tablespoon cumin ground
1 each sweet yellow bell peppers
1 tablespoon honey
1/2 teaspoon red pepper flakes
2 large tomatoes diced

1
Cook meat in large non-aluminum Dutch oven until no longer pink.
2
Stir in remaining ingredients except cilantro.
3
Simmer gently, partially covered and stirring frequently, 40 to 45 minutes.
4
Taste and adjust seasonings.
5
Add cilantro at serving time.
6
This is adapted from a recipe used at the Heartland Cafe on Chicago's north side.
7
It uses dried, cooked beans although canned beans are a fine short-order alternative.
8
If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound buffalo meat ground, 3 cups red beans cooked, 1 large red onion diced, 3 cups black beans cooked, and more.

Yes, Red and Black Bean Buffalo Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red and Black Bean Buffalo Chili

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