Bison Chili with Roasted Vegetables
This remarkably tasty bison chili recipe boasts an abundance of lean protein from the bison meat, a delightful blend of smoky sweetness from the charred vegetables, and a robust punch of spices.
Servings: 8
Calories: 371kcal
Cost: $20
Equipment
- 1 Large Dutch Oven or Stock Pot
Ingredients
- 1 1/2 pounds Ground bison
- 28 ounce Diced Tomatoes
- 15 ounce Tomato Sauce
- 2 cans Kidney Beans
- 4 ounce Diced Green Chiles in can
- 4 ounce Diced Jalapeños in can-omit if you don't like spice
- 4 cups Tomato Juice
- 4 cloves Garlic
- 1 Onion large
- 1 Bell Pepper any color
- 1 Zucchini
- 1 cup Frozen Corn
- 2 tablespoon Chili Powder
- 1 tablespoon Dried Parsley
- 2 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper omit if you don't like spice
Instructions
- Preheat your oven to 425 degrees F.
- Cut the bell pepper into large pieces and the zucchini into long strips. Put on a baking sheet along with the corn. Brush all of the veggies with olive oil using a pastry brush
- Roast your vegetables in the oven for 25-30 minutes, or until they're nicely charred. Set aside to cool.
- While the vegetables are roasting, dice the onion and mince the garlic.
- Heat a large stock pot or Dutch oven to medium heat. Add your ground bison to the pot and break it apart with a spatula or meat chopper. Cook the ground bison until it is browned and cooked through. Use a large spoon to carefully remove the browned bison meat from the pot and set it aside.
- Add your olive oil to the pot and scoop in your onion & garlic. Cook them until they are soft and fragrant.
- Return the browned bison meat to the pot, followed by the canned goods: diced tomatoes, tomato sauce, drained kidney beans, diced jalapeños, diced green chiles, tomato juice, and spices.
- When the roasted vegetables are cool enough to hand, carefully chop the peppers and zucchini into bite-sized pieces on a cutting board. Add the chopped vegetables and corn kernels to the chili pot.
- Bring the chili to a simmer, cover the pot, and reduce the heat to low. Simmer for 30-60 minutes, or until the flavors have developed.
Video
Nutrition
Calories: 371kcal | Carbohydrates: 37g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 900mg | Potassium: 1.434mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2.302IU | Vitamin C: 65mg | Calcium: 116mg | Iron: 8mg
