A tasty chili made with ground bison, a flavorful and lower fat alternative to ground beef.
• 1 pound ground bison (optional: substitute grass-fed beef or vegetarian crumbles)
• 2 tablespoons olive oil
• 1 yellow onion, diced (about 2 cups)
• 1 green bell pepper, seeded and diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons chili powder
• 1 14.5-ounce can diced tomatoes
• 1 7-ounce can diced green chilies
• 1 15-ounce can red or kidney beans
• 2 cups beef broth
• 1/2 cup corn kernels
• Salt and pepper to taste
In a large stock pot, heat the oil over medium-high heat and sauté the onions, peppers, and garlic for 5-6 minutes. Add the oregano, cumin, coriander, and chili powder and cook for 1 minute more. Add the bison and break it up into small pieces. Cook the meat, stirring frequently, for about 5 minutes until it is no longer pink. Add the tomatoes, green chilies, beans, broth and corn. Stir well and simmer for about 15-20 minutes. Season with salt and pepper to taste.
Served over a scoop of steamed brown rice, this chili makes a lean, healthy meal. Add your favorite chili garnishes, like guacamole, sour cream, corn chips, oyster crackers or saltines.
Per Serving: Calories: 222, Fat: 9 g, Cholesterol: 40 mg, Sodium: 583 mg, Carbohydrate: 17 g, Dietary Fiber: 5 g, Protein: 20 g
Recipe courtesy of Co+op, Welcome to the Table