Healthy Dinner ~ Bison Chili

Bison Chili

If you are tired of chicken and fish, but want something healthful and nutritious, you might want to try cooking with bison. You may be thinking to yourself that bison is one of those crazy meats like venison that only people who hunt and cowboys that live out west eat. But no ~ I was pleasantly surprised to find it at virtually all of my local supermarkets (Publix, Whole Foods and Fresh Market all have it). It may further surprise you to learn that the nutritional statistics of bison are pretty awesome. Check out this chart put forth by The Bison Council. I should note that The Bison Council clearly has an agenda in promoting the sale of bison, but there is no denying that you are getting some serious protein bang for your buck. I nearly fell out of my chair when I saw that ground bison and ground turkey have similar nutritional stats. Who knew?

I thought I would start my little bison adventure with some chili and it turned out really spectacular. When you add all the spices to the meat, it will permeate your home with the most lovely fragrance. We make our chili without beans, but you could certainly add beans to this recipe if you would like. Also, I dialed back the spice level, but if you like your chili a little spicier, add in a diced poblano pepper and another tablespoon of chili powder. Serve over quinoa or brown rice and maybe some sauteed spinach for an extra nutritional punch.

Bison Chili (adapted from California Turkey Chili, in Giada’s Feel Good Food)

What You’ll Need:

1/4 cup extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
1 red pepper, chopped
4 large garlic cloves, minced
1 lb ground bison meat
1 tbsp all-purpose flour
1 6 oz can of tomato paste
1/2 14 oz can of diced tomatoes
2 tbsps chili powder
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 packed tsps dark brown sugar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 cups low sodium beef broth

What You’ll Do:

In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, red pepper and garlic. Saute until the vegetables begin to get soft and the onion becomes translucent, about 5 to 6 minutes. Add the bison meat and saute, breaking up the meat into smaller pieces as it cooks. Cook until the meat is no longer pink. Add the flour and blend in with the mixture. Add the tomato paste, chili powder, cumin, oregano, cinnamon, cloves, brown sugar, salt and pepper. Stir in the spices and cook for a few minutes. It should start to smell pretty great at this point.

Add the broth and the diced tomatoes. Simmer for 20-30 minutes until the chili begins to thicken, stirring often. Serve with avocado, chopped onions and shredded cheese, if desired!

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One great thing about this recipe is that it only gets better if you put it in the fridge for a day or two and then reheat it.  The flavors all come together even more and it is so warm and comforting during these chilly times.  I hope you enjoy!!

Looking for other bison recipes?  How about bison burgers?  Or spaghetti and bison meatballsBison steak, perhaps?

2 thoughts on “Healthy Dinner ~ Bison Chili

  1. Pingback: Chili: Re-envisioned | The Girls on Bloor

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