Bison Taco Chili Over Noodles

Looking for an EASY dinner that is extremely delicious too? This Bison Taco Chili Over Noodles is your recipe! It’s like your favorite taco turned into a cozy chili recipe!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 181

Author Kim

Ingredients

1 pound lean ground bison*
1 small onion, chopped
1 can black beans, drained
1 can pinto beans, drained
8 oz tomato sauce
10 oz frozen corn kernels (about 2 1/2 cups)**
10 oz diced tomatoes w/chilies
1 can diced fire roasted tomatoes
4 oz 4 oz can chopped green chili peppers
1 packet reduced sodium taco seasoning
salt to taste

Instructions

Spray a large pot or dutch oven with cooking spray and heat over medium to high heat. Sauté onion for 2-3 mins and until soft.
Add ground bison or other desired ground meat, breaking up pieces with a wooden spoon or spatula as it browns. When almost all of the pink from the meat is gone, add in all other ingredients. Bring to a soft boil and stir to combine.
Cover and let chili simmer for about 10 minutes.
Meanwhile, cook No Yolk Noodles according to package instructions.
Once chili has cooked, taste and add salt or any other seasonings you like, as needed for desired taste.
Serve hot, over No Yolk Noodles and with toppings of your choice. Enjoy!

Notes

*lean ground chicken or turkey will work

**canned corn will work, but drain first

***Nutritional information was calculated using 85% fat bison. Calories and fat will be lower, if using a leaner cut of meat.

For serving: No Yolks Noodles, chopped fresh cilantro, sour cream, shredded cheese, avocado slices and/or guacamole

Nutrition