Bison Chili with Black Beans
Bison chili is a lean chili with no scrimping on big flavor!
Servings 4
Calories 429kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground bison/buffalo meat (lean ground beef may be substituted)
- 2 cups corn canned, frozen (no need thaw) or fresh
- 1 15-ounce can diced tomatoes undrained
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- 1 4-ounce can mild green chilies
- 2 tablespoons chili powder
- 1 1/2 teaspoons kosher salt or to taste
- 2 teaspoons ground cumin
- 2 teaspoons red pepper flakes
- 1/2 teaspoon black pepper
- 1 1/2 cups tomato juice or Bloody Mary mix *
Optional ingredients
- 2-3 teaspoons Epazote (an herb used in Mexican cooking which diffuses the digestive effect of beans)
Suggested Toppings
- Chopped fresh cilantro
- Sour cream
- Grated Cheese
Instructions
- Heat the olive oil in a large heavy pot over medium-high.
- Add the bison/buffalo meat and brown, breaking into small pieces as it cooks (3-5 minuts). NOTE: there should be no pink color remaining. If substituting ground beef, drain (bison will render almost no fat).
- Add the corn, diced tomatoes, beans, onion , garlic, peppers, green chilies, spices and tomato juice or Bloody Mary mix. Stir to fully combine.
- Simmer, covered, for 45 minutes, stirring periodically to prevent sticking.
- Serve in bowls with toppings as desired.
Notes
*Tomato juice will be mild and Bloody Mary mix will add more spiciness to the recipe.
Nutrition
Calories: 429kcal | Carbohydrates: 32g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 1919mg | Potassium: 1073mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3210IU | Vitamin C: 139.9mg | Calcium: 69mg | Iron: 5.7mg