A tasty chili made with ground bison, a flavorful and lower fat alternative to ground beef.
- 1 pound ground bison (optional: substitute grass-fed beef or vegetarian crumbles)
- 2 tablespoons olive oil
- 1 yellow onion, diced (about 2 cups)
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 1 14.5-ounce can diced tomatoes
- 1 7-ounce can diced green chilies
- 1 15-ounce can red or kidney beans
- 2 cups beef broth
- 1/2 cup corn kernels
- Salt and pepper to taste
In a large stock pot, heat the oil over medium-high heat and sauté the onions, peppers, and garlic for 5-6 minutes. Add the oregano, cumin, coriander, and chili powder and cook for 1 minute more. Add the bison and break it up into small pieces. Cook the meat, stirring frequently, for about 5 minutes until it is no longer pink. Add the tomatoes, green chilies, beans, broth and corn. Stir well and simmer for about 15-20 minutes. Season with salt and pepper to taste.
Served over a scoop of steamed brown rice, this chili makes a lean, healthy meal. Add your favorite chili garnishes, like guacamole, sour cream, corn chips, oyster crackers or saltines.
Calories: 222, Fat: 9 g, Cholesterol: 40 mg, Sodium: 583 mg, Carbohydrate: 17 g, Dietary Fiber: 5 g, Protein: 20 g