Recipe
Bison Chili
This flavor packed chili recipe is bean & corn-free, makes great leftovers, and also freezes well!
Ingredients
- 2 lbs bison
- ¼ cup olive oil
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 4 oz diced green chilis
- 1 yellow onion
- 1 red pepper
- 1 poblano pepper
- 3 celery ribs, chopped (2-3)
- 4 cloves garlic, crushed
- 2 tablespoon ancho chili powder
- 1 tablespoon oregano
- ½ tablespoon basil
- ½ tablespoon cumin
- 1½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cayenne
Instructions
- Chop all the veggies and heat oil in a large pot over med-high.
- Add onions and celery and cook until translucent, stirring occasionally (~6-8 min).
- Add peppers and cook down (~5 min).
- Stir in garlic until fragrant (~30 sec) then add bison and spices and cook until browned (~5 min).
- Stir in tomato sauce, chilies, and crushed tomatoes until well combined. Bring to a boil then reduce heat to med-low and simmer for ~20min. Serve warm.
Notes
- Serve with sliced limes, sour cream, shredded cheese, cilantro, and/or avocado, if desired.
- Feel free to substitute beef for bison.
Nutrition
Serving: 1gCalories: 386kcalCarbohydrates: 16gProtein: 25gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 79mgSodium: 852mgPotassium: 995mgFiber: 5gSugar: 8gVitamin A: 1718IUVitamin C: 51mgCalcium: 95mgIron: 6mg
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