Ingredients
I Tablespoon canola oil
1 lb. ground buffalo
1 (15 ounce) can whole kernel corn
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can red beans
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green pepper, seeded and chopped
2 Tablespoon chili powder
1 teaspoon salt
1 Tablespoon cumin
2 teaspoons red pepper flakes (or more or less to taste if you like it spicy or mild)
1/4 teaspoon black pepper
2 garlic cloves, minced
12 ounces tomato juice
Instructions
Drain and rinse beans and corn.
Dice onion. Seed and dice peppers.
Heat oil in skillet. Add buffalo and cooking, stirring, until crumbly and cooked.
In large stock pot, combine cooked buffalo with other ingredients.
Simmer, uncovered for 45 minutes.
Add more tomato juice if the consistency is too thick.
Ladle into soup bowls and top with your favorite chili toppings - sour cream, cheddar cheese, sliced jalapenos, sliced green onion.