Clean Eating Bison Chili
Clean Eating Bison Chili is so easy to make and so mouthwatering, your tastebuds will dance! This nutritious meal choice is filling, full of flavor and perfect for those picky “meat and potato” people that are easing into healthier eating.
I’m well aware that it’s still pretty warm out, especially here in Texas. Fall is quickly approaching, though, and when those cool autumn evenings hit you’ll thank me for this deliciousness! Serve this crowd-pleasing bison chili for game day or any day.
I chose to use lean ground bison for this chili, which is a great lean flavorful meat option. If you’ve never tried bison it is so worth a try. We use it for tacos, casseroles and other recipes that call for ground meat. Ground bison is a healthy alternative to ground beef because it’s naturally lower in fat, higher in protein and has a rich, delectable flavor.
Double this recipe for dinner tonight and then enjoy leftovers throughout the week. Chili only gets better with time, as the flavors meld and marry together. Yum-yum!
- 2 teaspoons extra virgin olive oil
- 1 small onion chopped
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 2 cloves garlic minced
- 1 lb. cooked lean ground bison alternatively lean ground turkey or chicken will work
- 2 cans kidney beans drained and rinsed
- 1 can low sodium diced tomatoes
- 1.5 cups low sodium broth chicken, beef or veggie
- 2 tablespoons chili powder
- 1 teaspoon sea salt + more to taste
- 2 teaspoons crushed red pepper optional- adds a little kick of spice
- Optional garnish- fresh chopped cilantro grated cheese, avocado
- Heat oil in large saucepan over medium-high heat.
- Add onion and bell peppers; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add cooked bison (or other ground meat), beans, tomatoes (with liquid), broth, chili powder, salt and red pepper. Bring to boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.
- Serve with preferred garnish. I enjoy cilantro and avocado!
Slightly adapted from Turkey Chili in Autumn Calabrese's FIXATE cookbook.
Be sure to try these two other favorite chili recipes!
Something to think about….
What are your favorite chili ingredients?
Have you ever tried bison meat?