Hearty Bison Chili
Recipe Type: Side, Main
Serves: 7.5 cups
Packed with vegetables and lean bison meat, a warm bowl of hearty chili will fuel you on a busy fall day. Make a double batch, you will want leftovers. Slightly adapted from Turkey Chili in Autumn Calabrese's FIXATE cookbook.
  • 2 teaspoons extra virgin olive oil
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 lb. cooked lean ground bison, alternatively lean ground turkey or chicken will work
  • 2 cans kidney beans, drained and rinsed
  • 1 can low sodium diced tomatoes
  • 1.5 cups low sodium broth (chicken, beef or veggie)
  • 2 tablespoons chili powder
  • 1 teaspoon sea salt + more to taste
  • 2 teaspoons crushed red pepper (optional- adds a little kick of spice)
  • Optional garnish- fresh chopped cilantro, grated cheese, avocado
  1. Heat oil in large saucepan over medium-high heat.
  2. Add onion and bell peppers; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add cooked bison (or other ground meat), beans, tomatoes (with liquid), broth, chili powder, salt and red pepper. Bring to boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
  5. Serve with preferred garnish. I enjoy cilantro and avocado!
Recipe by Honest Cooking at https://honestcooking.com/hearty-bison-chili/