Crockpot Buffalo Chili Recipe

Crockpot Buffalo Chili Recipe

This recipe is one I've used for a long time. It is great as a vegetarian chili if you roll that way (just leave out the meat) or, if you're not into buffalo, use ground turkey or beef (organic, grass-fed). This recipe is really tasty and simple! I don't always like spending a ton of time in the kitchen but I'm committed to eating healthy, so recipes that come in a crockpot are, (in my eyes), brilliant.  I make a bunch and freeze the rest in mason jars. I then take one out to thaw for lunches.

Another tip: when making stews, soups, or chili always add in some healing spices.  Its an easy way to slip some good health into your meals. This one has a bunch of turmeric.

Serves 12

Ingredients:

2 lbs ground buffalo browned on stove

6 stalks celery, cut into 1/4 inch pieces

2 large zucchini, cut into 1/2-inch pieces

2 onions, cut in to 1/2 inch pieces

4 cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

3 teaspoon cumin

2 T turmeric

2 t cayenne (or to taste)

4 bay leaves

2 (15 ounce) can fire roasted tomatoes (this is key....make sure your tomatoes are "fire-roasted"....it adds a wonderful smoky flavor to this chili)

4 tablespoons (1 small can) tomato paste

4 cups water

Instructions:

Brown the buffalo

Add all ingredients to the crock pot and cook on low for 8-10 hours or on high for 5-6 hours. Add extra water to make sure all ingredients have enough moisture to cook. This chili tastes better and better the longer and longer it sits. Enjoy!