American · Dinner
Bison Chili
Ground bison browned in a heavy pot with onion, garlic, and jalapeno, then simmered with tomatoes, kidney beans, and a chili-cumin spice blend until thick. The lean bison keeps the stew rich but not greasy. Finished with a squeeze of lime and topped with cheddar and cilantro.
$7
15 minsPrep
80 minsCook
95 minsTotal
EasyLevel
Nutrition per serving
593Calories
51.3gProtein
27.4gFat
34.9gCarbs
11.5gSugar
9.9gFiber
1168mgSodium
133mgChol
10.7gSat Fat
892mgPotassium
186mgCalcium
4.2mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, finely chop the jalapeno, grate the cheddar, and chop the cilantro, keeping everything by the stove.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the ground bison 5 to 6 minutes, breaking it up until no pink remains.
3
Saute
Add the diced onion, minced garlic, and chopped jalapeno, then stir in the tomato paste, chili powder, cumin, and smoked paprika over medium 5 minutes until soft and fragrant.
4
Simmer
Pour in the canned tomatoes, kidney beans, beef stock, brown sugar, and salt, then simmer uncovered over low 60 minutes until the chili thickens and coats a spoon.
5
Plate
Squeeze in the lime juice and stir through, then ladle into a bowl and top with the grated cheddar and chopped cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground bison
- 1 tbsp14ml olive oil
- 11 medium onion
- 4 cloves4 cloves garlic
- 11 jalapeno
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 11 oz150g, half a 14.5 oz can canned tomatoes
- 8.4 oz240g cooked kidney beans
- 1 cup240ml beef stock
- 1 tsp1 tsp brown sugar
- 1/2 tsp1/2 tsp salt
- 11 lime
- 2 oz56g cheddar
- 4 tbsp4 tbsp cilantro
