Tilly's Bison Chili

TILLY’S BISON CHILI

Chili is one of my favorite soups because you basically can’t mess it up. I love this recipe because I kept the fat low but the protein and flavor high with ground bison. I love to add cinnamon and balsamic vinegar to my chili to get it some extra depth.

Chili is best for your regular macro days (not really a low carb food but could be if you left out the beans and corn or lowered the amounts!)

Macros Per Serving (assuming 6 servings- about 1-1.5 cups per serving):

Calories: 282 , Protein: 20.5g, Carbs: 37.3g, Fat: 7.8g, Fiber: 7.1g

INGREDIENTS:

Olive Oil spray

¾ lb ground Bison

½ large onion, diced

1 red bell pepper, diced

1 poblano pepper, seeds removed and diced

3 cloves garlic, minced (or frozen cubes)

1 tbsp chili powder

1 tsp cumin

1 tsp coriander

½ tsp cayenne

Salt and Pepper

1 14 oz can Fire Roasted Tomatoes (garlic flavor is good)

1 14 oz can black beans, drained and rinsed

1 14 oz can dark red kidney beans, drained and rinsed

1 8 oz can corn, drained and rinsed

½ can tomato paste

1 32 oz box chicken stock

3 tbsp balsamic vinegar

1 tsp cinnamon

TOPPINGS:

¼ red onion diced

Shredded cheese of choice

Plain Greek yogurt

Cilantro, chopped

Green onions, chopped

Cornbread (see my healthy cornbread recipe)

DIRECTIONS:

STOVETOP:

1. Heat olive oil in large dutch oven or heavy pot over medium high heat. Add bison and brown until just cooked through.

2. Remove with slotted spoon.

3. Add diced vegetables to same pot and sauté until translucent. Add garlic, chili powder, coriander, cumin and cayenne. Sauté until fragrant. Season with salt and pepper.

4. Add canned tomatoes, beans, corn and tomato paste. Stir until well incorporated.

5. Add chicken stock. Bring to boil. Reduce to simmer and add cinnamon and balsamic vinegar. Stir and simmer for 20-30 minutes or until thickened.

6. Taste and add more seasoning and/or vinegar as needed.

7. Top with toppings of choice and serve!

SLOWCOOKER:

1. IF your slow cooker has a sauté mode, turn on 375 to sauté. (If not, use step 1-2 above).

2. Sauté ground bison until browned. Turn down to High (for 4 hours) or Low (for 6 hours) depending on how much time you have.

3. Throw in remainder of ingredients except cinnamon and balsamic vinegar.

4. Put lid on top and cook according to time in step 2.

5. Take lid off and stir in cinnamon and balsamic. Stir and taste. Season with salt/pepper or additional seasonings if needed. Let simmer for 10 or so min with lid off.

6. Spoon serving into bowls and top however you want.