This bison chili packs peppers, squash, carrots, beans, and corn into a hearty pot that makes plenty for meal prep. Set out toppings so everyone can make a bowl they like.
A QUICK NOTE
This is a generous batch. Scale it to your family, and adjust the cayenne for a milder or spicier chili.
INGREDIENTS
3 pounds lean ground bison or ground meat of choice
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 carrots, diced
1 zucchini, diced
1 yellow squash, diced
1 (28-ounce) can crushed tomatoes
1 (16-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can low-sodium black beans, rinsed and drained
1 (15-ounce) can diced tomatoes, drained
1 cup frozen or canned white corn
1½ tablespoons chili powder
3 tablespoons minced garlic
½ tablespoon Swerve brown sugar
3 teaspoons paprika
3 teaspoons dried oregano
½ teaspoon cayenne pepper
2 tablespoons ground cumin
1½ teaspoons salt
1½ teaspoons black pepper
Shredded cheese, for serving
DIRECTIONS
1. Add the bison to a large pot and cook over medium heat, breaking it into crumbles, until it begins to brown.
2. Add the onion, bell peppers, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the zucchini and yellow squash. Continue cooking until the bison is fully browned, then drain any excess liquid and return the pot to medium heat.
4. Add the crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic. Stir well and bring to a boil.
5. Stir in the chili powder, brown sugar, paprika, oregano, cayenne, cumin, salt, and black pepper.
6. Reduce the heat to low, cover, and simmer for 30 minutes.
7. Serve hot with shredded cheese if desired.
Cannot shovel in fast enough! YUM!
Oh yeah, this thing. Was I supposed to use this?
This is much easier!
