Healthy Bison Chili
Healthy Bison Chili
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 494
- Total Fat
- 15.5 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 83 milligrams
- Sodium
- 1031 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 18 grams
- Protein
- 43 grams
- Sugar
- 7 grams
- Total: 1 hr 20 min
- Prep: 15 min
- Cook: 1 hr 5 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 494
- Total Fat
- 15.5 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 83 milligrams
- Sodium
- 1031 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 18 grams
- Protein
- 43 grams
- Sugar
- 7 grams
- Total: 1 hr 20 min
- Prep: 15 min
- Cook: 1 hr 5 min
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
- 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.
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Cooking Channel User
I made this, with several modifications. First, 6 Tablespoons of Chili Powder? Really? I cut that in half, and also cut down on the cayenne because I also doubled the number of peppers. I roasted all of my peppers that were on the vine before the frost, 3 Poblanos, and 3 Anaheims. They are relatively mild, so this is not too much. Just the right amount of zing. Plus, I didn't use them raw, as this recipe indicates. I've always learned to roast them, then remove the skin, seeds, and vein before using, so I added them after the onions had cooked for a few minutes.<br />There was not enough tomato with just the one can of tomatoes in the recipe, so we added a cut-up raw tomato and cooked it in, plus added a can of tomato sauce, cutting back a bit on the water. <br />We substituted a can of pinto beans for the kidney beans, out of preference. <br />There wasn't nearly enough salt in the recipe for us, so taste it, then adjust it. We also added some arrowroot to thicken. It didn't need to cook as long to eat the first batch, we were hungry. I'm sure it will mellow as it sits overnight. I added some plant-based sour cream, cilantro, and lime, along with a little bit of shredded fake cheese for garnish. My husband used real dairy, and had it with a tortilla. The end result for us, to our tastes, was very good, WITH the modifications. One more comment. There seemed to be a similar recipe on Food Network's site, but though it says in the Google teaser that it has poblano peppers, the recipe didn't! So watch out for that. I was specifically looking for a way to use some bison and my home grown peppers. Good luck!
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