Ingredients
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1 (8 ounce) package dry black beans
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1 (8 ounce) package dry kidney beans
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1 tablespoon chili powder
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½ teaspoon crushed red pepper flakes
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salt and pepper to taste
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1 jalapeno pepper, seeded and minced
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2 tablespoons vegetable oil
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1 large sweet onion, chopped
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2 green bell peppers, chopped
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2 zucchini, diced
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3 (10 ounce) cans diced tomatoes with green chile peppers
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1 (10 ounce) can tomato sauce
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½ (16 ounce) jar hot chunky salsa
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2 tablespoons chili sauce
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2 pounds ground buffalo
Directions
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Soak beans in water overnight. Drain and rinse.
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In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
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Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
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Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.
Nutrition Facts (per serving)
| 536 | Calories |
| 23g | Fat |
| 49g | Carbs |
| 37g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 536 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 9g | 43% |
| Cholesterol 79mg | 26% |
| Sodium 923mg | 40% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 12g | 44% |
| Total Sugars 7g | |
| Protein 37g | 73% |
| Vitamin C 40mg | 45% |
| Calcium 122mg | 9% |
| Iron 8mg | 42% |
| Potassium 1696mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
