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Black Bean Buffalo Chili

1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons chopped cilantro
1 pound lean ground buffalo
2 (15 oz) cans diced tomatoes
1 (12 oz) can tomato paste, no salt-added
8 oz light beer
1 tsp crushed dried red pepper
¼ tsp cayenne pepper (or more to taste)
1 tsp chili powder
2 tsp ground cumin
½ tsp ground oregano
1 ½ cups black beans, reduced sodium
½ tsp hot pepper sauce


  • In a large saucepan or stockpot, heat olive oil over medium heat. Add onion, garlic and cilantro; sauté for 2-5 minutes. Add the ground buffalo and brown. Remove any excess liquid or fat.
  • Add diced tomatoes, tomato paste, beer and spices to pan and mix well. Simmer over low heat for 45 minutes.
  • Add the black beans and hot sauce. Cook an additional 10-15 minutes or until beans are heated.

Makes 10 servings.

Garnish with: chopped green onions, chopped cilantro, reduced-fat cheddar cheese, reduced-fat sour cream.

Nutrition facts per cup: Calories 163, fat 3 g, protein 14 g, carbohydrate 20 g, fiber 6 g.

Adapted from Heart Center of the Rockies Heart Healthy Cookbook, 2005

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