Kelly of Be Well is our go to gal on our lifestyle blog for healthy new recipes! So, with fall upon us and weather cooling down (in some places) we went to her for a hearty chili recipe that, you guessed it, tops others in taste and quality. Yes, it’s true. But don’t take it from us, take it from the health expert herself. See more of our favorite recipes from her here! This is what Kelly has to say about her guilt free Buffalo Chili:
Grass Fed Buffalo is the new skinny beef! Also known as bison, this meat can replace your conventionally raised beef when making a beWELL burger, guilt-free steak, tasty chili or juicy stuffed bell pepper.
Buffalo is the perfect iron and folate source for healthy pregnancy; delivers antioxidant Omega 3 fatty acids and vitamin E to keep our clients glowing from the inside out, and is a nutrient-dense lean protein that keeps our clients satiated post workout. Lower in calories, fat, and cholesterol than chicken and higher in protein than beef, buffalo is becoming a new popular substitute. Buffalo is saturated with Zinc and Selenium, two must have minerals for thyroid health and loaded with Magnesium and Potassium, buffalo offers a laundry list of essential amino acids our body cannot produce on its own, like lysine. Consider giving this satisfying chili recipe a shot this fall and leave your food guilt at home!
1 1/2 Olive Oil
1 Minced Clove Garlic
1/2 White Onion
2 Stalks of Celery diced
1 lb of Ground Buffalo
2 Tbsp Chili Powder
1/2 Tbsp Smoked Paprika
1/2 tsp oregano
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp pepper
1 tsp salt
1 28 oz can crushed tomatoes
1 chopped bell pepper
2 cups vegetable broth
1 tbsp chopped green onions
1 tbsp greek goat or sheep yogurt (low lactose and low casein alternative to sour cream)
1. In a large pot sauté garlic, onions and celery in olive oil on medium low heat until onions are translucent.
2. Place buffalo in pot and break up into small pieces with a spoon. Cover meat with Chili powder, oregano, cayenne, cumin salt and pepper. Mix meat with seasonings and cook until evenly brown.
3. Add crushed tomatoes, vegetable broth and chopped bell pepper to the pot and stir. Bring to a boil. Reduce to a low heat, cover and simmer for 30 minutes.
4. Serve with optional toppings of chopped green onions and/or greek sheep or goat yogurt.