Next Generation Life Fitness

Buffalo Chili with Chipotles

Preptime: 15 min.
Cooktime: 45 min.

Calories: 177
Carbs: 13g
Fat: 4g
Fiber: 4g
Protein: 21g
Satfat: 1g
Sodium: 488mg

Ingredients:
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

Directions:
1. Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.

2. In a large skillet or soup pot, heat the olive oil over high heat.

3. Add the buffalo and brown it, while breaking the meat into small chunks with a wooden spoon.

4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the chipotle mixture and cook for 5 more minutes.

5. Add the remaining tomatoes and broth and simmer for 30 minutes.

6. Add the kidney beans, heat thoroughly and serve.