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Healthy Bison Chili

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Cook: 1 hr 5 min
  • Yield: 6 servings
  • Nutrition Info
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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

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. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. 
  2. 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. 
  3. 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. 

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