Without any guilt or shame, I’m going to demonstrate to you how to make doughnuts that are grain-free, gluten-free, low-carb, high-protein, and nutritious enough to eat for breakfast. It’s possible that you’re thinking, “That sounds great, but they must taste awful like all “healthy” donuts,” but the truth is that they don’t! They are delicious, particularly if they are wrapped with chocolate. If desired, the melted dark chocolate on top of these donuts can be sprinkled with toasted coconut, chopped almonds, or dark chocolate chips.
| Prep Time: | 30 mins |
| Cook Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground buffalo
- ½ teaspoon ground cumin
- 1 pinch cayenne pepper, or to taste
- 1 (10 ounce) can diced tomatoes with green chiles
- 1 (10.75 ounce) can tomato soup
- 1 (14.5 ounce) can kidney beans, drained
- 1 (15 ounce) can chili beans, drained
- ½ medium onion, chopped
- ½ teaspoon minced garlic
- 1 Anaheim chile pepper, chopped
- 1 poblano chile pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1 ½ teaspoons ground cumin
- ½ teaspoon cayenne pepper
- salt and ground black pepper to taste
Instructions
- Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
- Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 10 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 726 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I used this recipe because I thought I had bison in my freezer, but it turned out to be lean beef 93/7. I didn’t have all the ingredients, so used a can of kidney and a can of black beans. I halved the spices (because the meat ended up being beef, so not as gamey). I used two jalapenos and some chipotles in adobe sauce (canned). I used about three. To me, it needed a little sweetness, so added some steveia (watching my calories), about three packets. THen a bit of salt. I actually did this in the instant pot and then litte it stay on warm for several hours. Turned out pretty good!!
I put unsalted butter to cream and thicken it
This was quite good, even though using what I had on hand did change it. In the first place, I NEVER use canned soup…too many carbs. I added a jalapeño per another’s suggestion and left out the red pepper flakes. Added Emeril’s essence. Instead of the soup, I used diced organic tomatoes and a bit of tomato paste. The taste was surprising. I will definitely make this again.
We made this recipe for a neighborhood chili cook off…and won! Lightened up on the cayenne pepper, since we we were catering to an unknown variety of palates. Will make again! I’m already eyeing a chili cook off at work….
This was great and easy. I made some adaptations bc my husband is dairy free and my son is 5 years old. I used a large can of diced tomatoes and added 2 T of Ghee instead of using Tomato Soup, which I couldn’t quickly find without dairy or some other ingredient he can’t eat. I also refrained from adding the chili powder or the cayenne so I could taste it first and make sure my little boy would eat it. It’s honestly great without that added spice so I left it as is. Also, I cooked it in about 45 mins on the stove as well…following another reviewers suggestion. I find my crockpot makes my ground meat crumbly sometimes in a way I don’t like. So I prefer the quicker method.
Hands down one of the yummiest chili recipes we’ve tried! I don’t have words for how much we enjoyed it!
Made this last week for myself to take for lunch but my boyfriend loved it so much I made it again this week. Such a great chili!!!!
This was surprisingly disappointing. I rarely say that, but after 8 hrs in the crockpot, my canned beans were too mushy and there was an odd vinegar flavor. I was bummed since it was my first bison chili. Tomato soup didn’t seem like the best option for the tomato base. I won’t do that again either. Tomato sauce is a much richer option.
I made this recipe in the crock pot, using a can of mixed beans and a can of black beans for the beans & a can of stewed tomatoes instead of the tomato soup. I served the chili with a dollop of sour cream and freshly diced tomatoes on top. My boyfriend loved it and said it could be in a restaurant, it was so good.
Great recipe and easy to make. Will make again. Added some roasted chilis
This is the best chili recipe I have tried. My son loved it too.
I love this chili. It’s not very spicy as written, but the flavor is great. If your store doesn’t have poblano peppers, you can use pasilla peppers instead. Though the names are sometimes used interchangeably (like sweet potatoes and yams), they’re not the same thing, but they’re close enough. I add habanero hot sauce at the end to get the desired level of spiciness, so I have more control over it. I recommend Desert Creatures Black Widow’s Kiss hot sauce, which I buy online. It’s very hot, so you don’t need to use much, and it has a great flavor. I don’t recommend Tabasco, or any other hot sauce that’s more vinegar than heat. I want the chili to taste spicy, not taste like vinegar. If you’d prefer to use fresh peppers for the spiciness, you can add a diced jalapeno at the beginning of cooking for a little kick. I’ve made this with ground bison, but I’ve also used ground beef. I prefer it with bison, but only slightly, and both versions are delicious. I always double this recipe; the recipe as written probably only feeds three adults and this is delicious the second day anyway.
I only used one quarter of the two peppers in this. And I added one cup of Shiner. And it was awesome. I am truly truly thankful. I won the freakin chilli cookoff at my church. Thanks again. I’m getting the app to this site if you have one.
Definitely a keeper! I made this chili tonight. The only thing I did differently was to make it on the stovetop, like another reviewer did. It was so good, I had seconds! I can’t wait to try it tomorrow, since it’s supposed to taste even better the next day. I wanted to point out, like a couple other reviewers, I thought there were typos in the ingredients list. This is not true. If you read the directions, you will see.
Really like this recipe. I omitted the Anaheim and as I enjoy a little more heat, substituted a serrano pepper and added 2 t. of paprika for added color/flavor. I cook it on the stovetop; simmering for an hour after browning the bison and adding the remaining ingredients. Without the beans, though. Real Texas red NEVER has beans in it! It is a good, easy and quick recipe. Try it!
Great recipe. The Poblano pepper really gives this chili a great flavor. The only thing I added was a jalapeno pepper and a little water as the mixture ended up being a little thick. I also used all organic hot chili, and kidney beans instead of regular. I also used organic tomato paste instead of Soup to cut down on the sodium.
This is great recipe! I had to use hamburger instead of buffalo and tangerine tomato (orange tomato) soup instead of regular tomato soup. It was so good and I’m sure it would have been even better with the ingredients for which the recipe called.
This chili is amazing! I followed the recipe and doubled it for a party and it was a huge hit.
A big hit with my bison loving family! I eliminated beans and doubled bison, due to a food allergy. I also cut back on the chiles, as I am overruled 4/5 in my house regarding spiciness. We served the chili over pasta, with toppings. It was easy and delicious!
Doubled the recipe substituting ground sirloin for the second pound of meat. Family and friends all loved it.
This was a great hit. This isn’t a real spicy chili recipe on its own, but since its chili, that is quite easily adjusted as necessary. Also, keep in mind buffalo is typically more lean than beef, so be a bit more attentive than you would ground beef, unless you’re well acquanted with buffalo.