Bison and Bean Chili Recipe
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Bison and Bean Chili Recipe
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This protein-packed bison and bean chili recipe is bursting with sweet and smoky flavors.
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Ingredients
- 1 pound ground bison
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon cayenne or black pepper
- 1 medium onion (diced)
- 2 cloves garlic (grated)
- 2 sweet bell peppers (seeded and diced)
- 2 chipotle peppers in adobo sauce (minced – remove seeds to keep mild)
- 12 ounce can light beer
- 4 cups low sodium chicken broth
- 14 ounce can stewed tomatoes
- 14 ounce can black beans (drained and rinsed)
- 14 ounce can kidney beans (drained and rinsed)
- 2 tablespoons barbeque sauce
- salt and pepper to taste
- shredded cheese (scallions and sour cream – optional garnish)
Instructions
- Heat a large sauce pot over medium-high and spray with cooking spray.
- Add bison, cumin, smoked paprika, chili powder, oregano, salt and cayenne. Cook until bison is browned, stirring occasionally, 7-9 minutes.
- To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
- Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
- Stir in chicken broth, tomatoes, beans and barbecue sauce then return to a boil. Reduce heat to simmer and cook for 20-30 minutes or longer.
- Serve with a dollop of sour cream, scallions and shredded cheddar cheese.
Nutrition Information
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Calories
240kcal
(12%)
Carbohydrates
27.9g
(9%)
Protein
24.6g
(49%)
Fat
2.1g
(3%)
Saturated Fat
0.6g
(3%)
Polyunsaturated Fat
1.5g
Cholesterol
46mg
(15%)
Sodium
1031mg
(43%)
Fiber
6.8g
(27%)
Sugar
7.2g
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 27.9g | 9% |
| Protein | 24.6g | 49% |
| Fat | 2.1g | 3% |
| Saturated Fat | 0.6g | 3% |
| Polyunsaturated Fat | 1.5g | 9% |
| Cholesterol | 46mg | 15% |
| Sodium | 1031mg | 43% |
| Fiber | 6.8g | 27% |
| Sugar | 7.2g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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