A recipe from Timber Creek Farms of Yorkville, Ill., a company that delivers organic foods to consumers by truck and mail-order, provided the inspiration for this chili. Feel free to replace buffalo with beefalo or lean ground beef, or use Muir Glen fire roasted tomatoes below.

From “Zone Meals in Seconds”
4 (4 block) servings

Ingredients:
1 1/2 cups finely diced onion
1 cup diced carrots or 1/4 pound halved baby carrots
1 green bell pepper, seeded and diced
11 yellow or red bell pepper, seeded and diced
15-ounce can Eden no-salt-added black beans, drained
3/4 cup kidney beans
3/4 cup roasted corn
16 ounces buffalo stew meat or ground meat, thawed
2 garlic cloves, minced or crushed
1 teaspoon chili powder (mild or hot)
1 teaspoon ground coriander
1 teaspoon dried basil, crumbled
1/4 teaspoon ground chipotlẻ ancho, or anaheim pepper
14.5-ounce can Eden diced whole tomatoes, no-salt added
1 tablespoon tamari soy sauce or dark miso
1 tablespoon plus 2 teaspoons olive oil
2 1/2 tablespoons lime juice
1/2 teaspoon ground cumin
Hot sauce, added to taste
1/4 cup chopped fresh cilantro or parsley for garnish
A little shredded cheese for garnish

Instructions:
Heat a deep heavy pot (Le Creuset Stockpot) over medium high heat. Add the olive oil, onions, garlic, carrots and bell peppers. Cook vegetables for about 3-5 minutes, stirring frequently. If necessary, reduce heat to prevent sticking and burning. Add in spices: chili powder, coriander, basil, chipotle pepper, cumin and soy sauce. Sauté for 1 minute. Add ground meat and continue to sauté until meat is no longer pink. To the pot add tomatoes, black beans, kidney beans, roasted corn and lime juice. Mix gently and thoroughly. Increase heat and bring mixture to a boil then reduce. Simmer uncovered for about 10 minutes or until heated throughout. Adjust seasonings, perhaps adding in more spices, liquid smoke. Garnish with cilantro and cheese.