Bison Chili

Category

Yields6 Servings

 3 poblano peppers, seeded and diced
 2 medium onions, diced
 2 tsp vegetable oil
 2 lbs lean ground bison
 6 tbsp Mexican chili powder
 1 tsp ground coriander
 1 tsp ground cumin
 1 tsp kosher salt
 ¼ tsp cayenne pepper
 3 garlic cloves, minced
 14.50 oz can whole fire-roasted tomatoes, crushed by hand
 15.50 oz can black beans, drained and rinsed
 15.50 oz can red kidney beans, drained and rinsed
 15.50 oz can white hominy, drained and rinsed
 8 oz low-fat sour cream
 ½ cup shredded low-fat cheese, optional
 ½ cup fresh cilantro leaves, optional
 ½ medium red onion, finely chopped, optional
 Lime wedges, for serving, optional
 Avocado, diced, for serving, optional

1

Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes.

2

Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions.

3

Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water.

4

Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired.

Ingredients

 3 poblano peppers, seeded and diced
 2 medium onions, diced
 2 tsp vegetable oil
 2 lbs lean ground bison
 6 tbsp Mexican chili powder
 1 tsp ground coriander
 1 tsp ground cumin
 1 tsp kosher salt
 ¼ tsp cayenne pepper
 3 garlic cloves, minced
 14.50 oz can whole fire-roasted tomatoes, crushed by hand
 15.50 oz can black beans, drained and rinsed
 15.50 oz can red kidney beans, drained and rinsed
 15.50 oz can white hominy, drained and rinsed
 8 oz low-fat sour cream
 ½ cup shredded low-fat cheese, optional
 ½ cup fresh cilantro leaves, optional
 ½ medium red onion, finely chopped, optional
 Lime wedges, for serving, optional
 Avocado, diced, for serving, optional

Directions

1

Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes.

2

Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions.

3

Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water.

4

Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired.

Bison Chili
IngredientsDirections