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Bison Chili Recipe

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This recipe for Bison Chili, by , is from Cooking With Paula Jean, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Morgan Andres


2 tbsp. extra-virgin olive oil
1 lb. ground bison or ground beef (preferably grass fed)
2 red bell peppers, chopped
1 large yellow onion , chopped
2 tbsp. chili powder
1-1/2 tsp. fine sea salt
2 cans (15 oz. each) beans, rinsed and drained
1 can (14.5 oz.) fire-roasted, diced tomatoes
1 tsp. ground cinnamon
1/8 tsp. ground cayenne (optional) if you like it spicy

Topping ideasL avocado, sour crea, grated cheese, crumbled tortilla chips, and/or scallions

Heat the oil in a large pot over medium-high heat. Add the meat and saute until it begins to brown, using a wooden spoon to break into bite-size pieces, about 5 minutes. Add the peppers, onion, chili powder, and salt, and saute for 5 minutes.

Add the beans, tomato sauce, tomatoes, 1/2 c. of water, cinnamon, and cayenne (if using). Bring to a boil. Turn the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Taste and add more salt, if needed, and cayenne (if using). If too thick, thin with a little more water.

Serve steaming hot topped with any combination of your favorite toppings.

Got leftovers? Serve on top of a steaming bowl of short-grain brown rice.

Number Of Servings:
Number Of Servings:
4 servings




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