Bison Chili
User Reviews
5
-
Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
8
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Calories
284 kcal
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Cuisine
American
Bison Chili
Description
This Bison Chili recipe starts with browning lean ground bison, then adding onions and garlic for aromatics. Chopped bell peppers, jalapenos, and smoky chipotle chilis in adobo sauce contribute layers of spiciness. Tomato paste and crushed tomatoes build a rich base enhanced by cumin, cayenne, smoked paprika, salt, pepper, and a touch of sugar balancing acidity. Kidney and pinto beans add body and texture. The mixture simmers slowly to develop deep, smoky flavors and a thick consistency.
The chili offers tender meat and softened vegetables in a spicy, smoky tomato broth, accompanied by creamy beans. It's typically served hot, garnished with cheddar cheese, avocado slices, and accompanied by tortilla chips for added texture and contrast.
Nutrition information provided applies only to the chili itself, without toppings.
Ingredients
- 1 pound ground bison (450g)
- 2 onion
- 5 cloves garlic
- 2 green bell pepper
- 2 jalapeno pepper de-seeded and finely chopped
- 3 chipotle in adobo sauce finely chopped
- 6 ounces tomato paste (1 small can, 170g)
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 1 can Kidney Beans (15 ounce can, rinsed and drained, about 250g rehydrated)
- 1 can pinto beans 15 ounce can, rinsed and drained, about 250g rehydrated, or pink beans
- 28 ounces crushed tomatoes (800g)
- 3 cups chicken stock (700 ml)
Instructions
- Heat a large soup pot over medium-high heat. Add the ground bison and let it brown, breaking it up with a wooden spatula (you can add a couple tablespoons of oil if there isn’t enough fat in your bison to prevent sticking). When the bison is browned, add the onions and garlic. Saute until the onions are translucent.
- Next, add the bell peppers and jalapeno peppers. Cook for 5 minutes to let the peppers cook. Add the chilis in adobo sauce, tomato paste, cumin, cayenne pepper, paprika, salt, pepper, and sugar. Stir to combine. Add both cans of beans, the crushed tomatoes, and chicken stock.
- Bring to a boil, stirring to combine. Turn the heat down to low, and let the chili simmer for an additional two hours. Before serving, add salt to taste, and finish each bowl with a sprinkling of grated cheddar cheese, sliced avocado, and a side of tortilla chips!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 861mg | 36% |
| Potassium | 1087mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 45mg | 50% |
| Calcium | 90mg | 9% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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