- 2 tbsp. olive oil
- 1 onion, peeled and diced
- ½ pound of ground buffalo meat
- 1½ tsp. cumin
- 1 tsp. sea salt
- ¼ tsp. black pepper
- 3 celery stalks, diced
- 2 garlic cloves, peeled and minced
- 1 red pepper, deseeded and diced
- 1 can pinto or kidney beans, rinsed
- 1 can Muir Glen Organic Tomatoes with Green Chiles
- Parsley, chopped
- Blue cheese, crumbled (optional)
Sauté onion in olive oil for 2-3 minutes. Add small pieces of ground buffalo meat to the pan and cook 1-2 minutes. Add cumin, sea salt, black pepper, celery, garlic, red pepper, pinto beans and tomatoes. Bring to a boil, cover and reduce flame to medium/low for 25 minutes. Garnish with parsley and crumbled blue cheese.
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal: Corn bread
Kid Friendly: All meals are kid friendly! Get them involved and let them chop the red pepper with a butter knife.
Beer Pairing: Sam Adams Boston Lager
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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