Amy's Chili Recipe

2 12 oz cans of black beans (low salt)
2 12 oz cans of pink beans (low salt)
1/2 pound (plus or minus) of ground buffalo
1 white onion diced
1 red bell pepper diced
1 yellow bell pepper diced
1 green bell pepper diced
2 big cans of diced tomatoes
2 big cans of tomato puree
1 can of diced green chilis
2-4 garlic cloves, smashed and diced
1/2 of a small bag of frozen corn
1/4 cup of chili powder (more or less to taste)
1t - 1T cayenne red pepper (more or less to taste)
1T cilantro

1. Brown the meat.
2. Dump all of the ingredients into a big pot (or crock pot), stir and simmer for several hours (stirring often).

Serve over a baked potato or mix with whole grain brown rice.

This makes a lot, so feel to freeze the extra in individual serving sized batches.

* To further reduce sodium, I prepare my own beans. Rinse and soak dry beans in water overnight. Then drain and cook in fresh water for a couple of hours until soft. Freeze what you don't need.