Bison Chili

Bison Chili

Serves 4 to 6

This chunky, veggie-packed chili is just the thing for cold-weather comfort or watching the game. A surprise ingredient—cauliflower—adds even more flavor.

Ingredients: 
  • 1/2 pound ground bison
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1/2 head cauliflower, stemmed and cut into small florets (about 3 cups)
  • 1 medium green bell pepper, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 2 tablespoons no-salt-added chili powder
  • 1 tablespoon apple cider vinegar
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 1 (28-ounce) can no-salt-added crushed tomatoes
  • 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
  • 1/2 cup loosely packed cilantro leaves, chopped
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Method: 

Heat a large Dutch oven or pot over high heat. When the pot is very hot, add bison and brown it, stirring often for 5 minutes. Add onion and carrot, and cook, until both begin to soften, about 5 minutes. Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.

Add cauliflower, bell pepper and garlic and cook until vegetables begin to soften, about 5 minutes. Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water. Bring to a boil; reduce to a simmer, cover and cook, stirring occasionally, until vegetables are fork tender, about 45 minutes.
Serve garnished with chopped cilantro.

Nutritional Info: 
Per Serving:250 calories (25 from fat), 2.5g total fat, 0g saturated fat, 35mg cholesterol, 180mg sodium, 36g carbohydrate (13g dietary fiber, 12g sugar), 24g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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