BUFFALO CHILI (Serves 6)

This hearty, easy-to-prepare dish uses ground buffalo, also sold as bison. This meat has a great beefy taste with a fraction of the fat. If you can’t find buffalo/bison, you can substitute ground turkey or even a vegetarian meat (tofu) product found in the freezer case in most large supermarkets.

Ingredients:

1 pound ground buffalo

¼ cup canola, olive or grapeseed oil

1 cup chopped onion

1 cup diced red, yellow or green bell pepper

2 tablespoons chopped garlic

1 package chili seasoning mix, or 3 tablespoons chili powder

2 cans any variety beans (such as black, kidney, great northern), drained and rinsed

2 14-ounce cans diced tomatoes—use “chili-ready” tomatoes if you like a spicy version

Salt and freshly ground black pepper to taste

Dash of cayenne (ground red) pepper, if desired

Instructions:

Heat oil over medium-high heat in a large, deep skillet. Add buffalo and cook, stirring with wooden spoon or other utensil to break up the meat into small pieces. When meat is no longer pink, add vegetables (onion through garlic), stir well, reduce heat to medium and cover pan. Cook for 3-4 minutes, until vegetables start to soften.

Uncover and stir in seasoning mix or chili powder.

Add beans, tomato and remaining seasonings. Cover and reduce heat to a low simmer. Cook for 15-20 minutes until flavors have blended well.

Serve over rice (preferably brown rice).