Bison 3-Bean Chili
SWEATER WEATHER? WHAT ABOUT CHILI WEATHER?
The temperature keeps dropping here in Denver + I can’t think of a better way to heat up my home than cooking over the stove! Chili is one of my all time favorite, one pot, one bowl meals! It’s hearty, filling + the recipe can be adjusted depending on what you have in the fridge! While standing over a warm stove gives me all the (literal) warm, fuzzing feelings — I don’t always have time to slave over the stove for a slow-cooked pot of deliciousness. This chili recipe has been my go-to all winter long + with the way the season is going so far — I’m sure I’ll keep it up for weeks to come in the spring!
I’m all about turning simple ingredients into something magical + this is no exception! I bumped it up a notch by using ground bison instead of ground beef - which will substitute into the recipe just the same! We typically pick up bison on our Costco runs because we simply prefer it. Bison is a leaner, red meat with less calories + fat than a typical beef or turkey burger (even at a 90/10 ratio). If you prefer buying grass-fed meats, bison can also be an easier option to find vs. grass-fed beef. The catch? It’s usually more expensive — which is why I combined it with a couple different beans in this chili to stretch the amount of meat used! At our home we’re pretty balanced when it comes to meat vs. veggie dominant dishes + it’s all about striking a balance like this! Combining animal + plant proteins into one dish will allow you to create more food, without splurging on more meat.
I chose to use three different beans, not only to give the bowl a little more color, but for the nutrients, too! Most beans, and other legumes, contain a lot of the same vitamins + minerals, but just as leafy greens vary in their nutrient profiles, so do these beans! Not a fan of kidney beans? Opt for a can of canelinni beans or double up on the pintos! If you’re into soaking your own beans - do it! Or the canned varieties are fine as well.
Overall this chili is:
Spicy
Smokey
Savory
Hearty
Warm
and begging for you to make again and again!
Bison 3-Bean Chili
Prep Time: 45 minutes
Servings: 8 cups
INGREDIENTS
1 lb. ground bison
15 oz. kidney beans, canned or soaked
15 oz. pinto beans, canned or soaked
15 oz. black beans, canned or soaked
1/2 c corn, fresh, frozen, or canned
32 oz. diced tomatoes, canned
1 yellow onion, diced
3 cloves garlic, diced
1 tbsp. olive oil
2 tbsp. chili powder
1 tbsp. cumin
1 tbsp. coriander
1 tsp. smoked paprika
INSTRUCTIONS
Heat olive oil in a large pot over medium heat.
Add in the diced onion + garlic. Cook for 5-7 minutes or until the onion is translucent.
Add in the ground bison, chili powder, cumin, coriander + smoked paprika. Continue to stir + cook until bison is fully browned.
Drain + rinse the canned (or soaked) beans in a strainer. Add into the pot along with the diced tomatoes and corn.
Stir until thoroughly mixed.
Bring to a simmer + cook covered for 25-30 minutes, stirring occasionally.
Serve with optional toppings (listed below)
Enjoy!
NUTRITION INFO (1 CUP)
Calories: 325, Fat: 9g, Carbohydrates: 34g, Fiber: 8g, Sugar: 6g, Added Sugar: 0g, Protein: 21.6g
MAKE IT VEGETARIAN
Skip the meat + add extra beans! This dish can be totally veggie friendly. Like soy crumbles? Try adding those for a similar texture and appearance as the bison.
MAKE IT PALEO
Skip the beans + corn! Make it with just bison or add in diced sweet potato for your starch. *Cooking time way increase in order to fully cook potato.
OPTIONAL TOPPINGS (JUST A FEW)
Shredded cheese (regular or non-dairy)
Corn bread
Tortilla chips
Sour cream
Green onion
Avocado
Cozy up with a bowl after a long day, serve “build-your-own bowl” style by setting it all up in your kitchen when serving for a party, meal prep it for the week, or pop the extras in the freezer for later when the weather is just screaming for chili — Like, maybe this weekend, Denverites!
xx,
mallory