Bison chili is a great take on a classic dish that is typically made with beef. Why not switch it up and spice up an already heart-healthy dish with a protein that can't be beaten?
What You'll Need:
A big pan that you can put on a stove and fill with liquid
1 pound ground bison
1 cup diced white onion
1 cup diced green sweet peppers
1 cup red sweet peppers
1 tablespoon olive oil
1 cup diced tomatoes (you can use canned as well)
1 6 oz can tomato paste
1/2 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons oregano
1 teaspoon white granulated sugar
2 16 oz cans kidney chili beans
Finely shredded cheddar cheese (we used fiesta blend which combines Monterey jack, cheddar, queso quesadilla, and Asadero cheese.)
Dice all the vegetables
In a large pan, cook the meat
Add the onions and peppers to the pan and fry them with the olive oil with the meat
Stir in everything except the cheese and bring to a boil. Once boiled, simmer for around 15-20 minutes.
Pour the chili in a bowl and top with cheese.