Healthy Bison Chili

TOTAL TIME: 1 hr 20 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 teaspoons vegetable oil
  • 2 pounds lean ground bison
  • 3 poblano peppers, seeded and diced
  • 2 medium onions, diced
  • 6 tablespoons Mexican chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand
  • One 15.5-ounce can black beans, drained and rinsed
  • One 15.5-ounce can red kidney beans, drained and rinsed
  • One 15.5-ounce can white hominy, drained and rinsed
    • GARNISHES:
      • One 8-ounce container low-fat sour cream, optional
      • 1/2 cup shredded low-fat cheese, optional
      • 1/2 cup fresh cilantro leaves, optional
      • 1/2 medium red onion, finely chopped, optional
      • Lime wedges, for serving, optional
      • Avocado, diced, for serving, optional
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      Directions

      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. 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. 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. 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.

      Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

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      5

      Newest Ratings and Reviews

      Read all 4 reviews

      • on January 18, 2014

        Flag

        Kelsey, Bison and Buffalo are not "interchangeable", they are the same animal. Here is a quote from Northfork Bison Ranch. "The difference between bison and buffalo is nothing or a whole lot depending on what you mean. Let us explain: The animal that we've come to know and love in this country as the buffalo is the same as the bison. People refer to them as both names. And that's OK. There are 2 subspecies of bison in North America: the Plains Bison (mainly in the U.S. and Canada) and the Wood Bison (mainly in Canada.) There is also a European Bison called the Wisent... The scientific name of the bison is "Bison bison" (Genus species). However, the bison is not a "true" buffalo scientifically speaking. There are at least 2 true buffalo which include the African Cape Buffalo and the Asian Water Buffalo.

        Many people in the bison industry package the meat they sell as "bison" so customers know for sure they are getting bison and not water buffalo." Love your show!

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      • on August 27, 2013

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        This is an awesome chili!! The first time I made it, I made it "as is" and my family really liked it, but I felt like something was missing. So I made it again yesterday and now it's amazing! I used a can of pinto and a can of garbanzo beans and also used grass fed beef instead of bison. Used veggie broth instead of water, used only 1 poblano (but it was a rather large, omitted the cayenne and coriander, used 6 large cloves of garlic instead of just 3, added 2.5 teaspoons of pink Himalayan salt (which is a very healthy salt, and added the zest, juice, and pulp from one large lime. I really feel like the extra garlic, salt, and lime made the difference. Plus, veggie stock ads so much more flavor than just adding plain water. This is really fantastic and will be my "go to" chili recipe from on!

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      • on October 28, 2012

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        All my friends think that I make an awesome chili. I decided to try Kelsey's and I think it is my very FAVORITE!!! Great flavor. I love it!!!

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