Ingredients
6
6 servings
- •1 pound ground buffalo
- •0.5 teaspoon ground cumin
- •1 pinch cayenne pepper, or to taste
- •1 (10 ounce) can diced tomatoes with green chiles
- •1 (10.75 ounce) can tomato soup
- •1 (14.5 ounce) can kidney beans, drained
- •1 (15 ounce) can chili beans, drained
- •0.5 medium onion, chopped
- •0.5 teaspoon minced garlic
- •1 Anaheim chile pepper, chopped
- •1 poblano chile pepper, chopped
- •2 tablespoons chili powder
- •1 teaspoon red pepper flakes
- •1.5 teaspoons ground cumin
- •0.5 teaspoon cayenne pepper
- •salt and ground black pepper to taste
Instructions
- Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
- Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Nutritional Facts
Per 6 servings
- Calories: 219
- Carbohydrate: 30g
- Fat: 3g
- Fiber: 10g
- Protein: 22g
- Sugar: 4g
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