- 2 tbsp. olive oil
- 1 large onion, peeled and diced
- 8 oz ground buffalo meat
- 2 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves peeled and minced
- 2 tsp. cumin powder
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1 & 1/2 cups kidney beans, cooked (if using canned beans, rinse the beans)
- 1 can diced tomatoes, 15 oz.
- 2 tsp. sea salt
- ¼ cup of parsley, minced
In a deep pan or medium sized soup pot, sauté onion 1-2 minutes. Add ground buffalo meat. With a large spoon, chop the buffalo meat into bite sized pieces as it cooks. Add carrots, celery, garlic, and spices and cook 5-7 minutes. Add cooked beans and tomatoes, cover and cook 15-20 minutes. Adjust seasoning if needed. Garnish with fresh parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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