Ingredients: |
Ingredients: 2 onions, medium, chopped
2 poblano peppers, stemmed, seeded and chopped
6 garlic cloves, minced or pressed through garlic press (about 2 tbsp.)
1/4 cup chili powder
1 tbsp ground cumin
2 tsp ground coriander
1/2 to 1 tsp red pepper flakes
1 tsp dried oregano
1/4 to 1/2 tsp cayenne
1 tbsp vegetable oil
Salt
2 lbs ground bison (93 percent lean ground turkey may be substituted)
1 or 2 cans (15 oz) black beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 can (28 oz) crushed tomatoes
2 cups low-sodium chicken broth
2 limes, cut into wedges (for serving)
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Directions: |
Directions:1. Combine the onions, poblano so, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, oil and 1/2 tsp salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 8 to 10 minutes.
2. Add half the bison and increase the heat to medium-high; cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes with their juices, crushed tomatoes, broth and 1 tsp salt. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, uncovered, until the chili has begun to thicken, about 1 hour.
3. Pat the remaining pound of bison into a ball and pinch of teaspoon size pieces of meat and stir them into the chili. Continue to simmer, stirring occasionally, until the turkey is tender and the chili is rich and slightly thickened, about 40 minutes longer. (If the chili begins to stick to the pot, stir in 1/2 cup of water.) Season with salt to taste.
4. Serve with lime wedges and other garnishes as available and desired such as diced tomato, diced avocado, scallions, shredded cheddar cheese, sour cream and chopped cilantro. |
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