| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 poblano peppers, seeded and diced
- 2 medium onions, diced
- 2 teaspoons vegetable oil
- 2 pounds lean ground bison
- 6 tablespoons Mexican chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand
- One 15.5-ounce can black beans, drained and rinsed
- One 15.5-ounce can red kidney beans, drained and rinsed
- One 15.5-ounce can white hominy, drained and rinsed
- One 8-ounce container low-fat sour cream, optional
- 1/2 cup shredded low-fat cheese, optional
- 1/2 cup fresh cilantro leaves, optional
- 1/2 medium red onion, finely chopped, optional
- Lime wedges, for serving, optional
- Avocado, diced, for serving, optional
Instructions
- Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 754 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 17 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 130 mg |
| Sodium | 1347 mg |
Reviews
Followed the recipe and loved the Mexican flavor. Could leave out the hominy, not worth buying something special if you have cornstarch. Slow cook for more tender meat. Enjoyed!
Love this chili. I follow as written for my family members who prefer mild chili, but it can easily be spiced up with some jalapeños or other spicy peppers for a bit more kick. Great flavor.
I knew something was off when I saw six tablespoons of chili powder. But I dove in anyway. This chili, once done, is one note and lacks deep flavor. It’s just meaty chili powder stew. If that’s what you’re into; by all means. I couldn’t even save when adding sautéed bell pepper and tomato paste (for some sweetness and acidity). Still one note and bland. Yikes.
My family loves this recipe, it’s a regular in our rotation. I make a few changes, just because it’s easier for me–I use one large Vidalia onion, reduce the chili powder to 3 TB (6 TB uses most of a jar!) and I use a can of Kroger fire roasted diced salsa style tomatoes which adds a bit of jalapeno, so I omit the cayenne. It is SO good.
I followed this recipe exactly as written, with the exception of the garnishing. (This was for a company chili cook off) I prefer bison meant over just about anything. It turned out very mild, a little sweet and very ‘clean’ tasting. You’d have to doctor it up if you want more of a hearty kick. This chili is a tasty and healthy alternative to a traditional chili.
With the exception of substituting lean turkey for the bison I followed this recipe exactly as written and found it perfect for my taste. Well done!