Here in Michigan, it has started to get cooler. Today was especially a little nippy and nothing sounded better than a big, warm bowl of chili. I make mine with bison for a few reasons. First off, turkey can get old sometimes when you constantly sub it for red meat. Plus, I really like red meat! Bison is the leanest type of red meat you can buy, so I love to cook with it. Believe it or not, bison is comparable to skinless chicken breast when it comes to calories, fat, and cholesterol. It’s a fantastic source of protein and iron, and even though it doesn’t contain as much fat as most red meats, the flavor is fantastic.
I love making hearty meals that will last us a few days so that Sam can bring the leftovers to school. I can only imagine how tired he must get after studying such hard information for so long, so I like to make sure I send him off with lots of nutritious meals that will give him energy!
I normally don’t top my chili with cilantro, but I have been craving cilantro like crazy. Just the smell of it makes me bonkers! It has such a distinct taste and smell and I’m obsessed with it. Just talking about it makes me want to go get a bowl of this chili with a big’ol handful of cilantro on top! Brb… heading to the kitchen.
I hope you love this recipe! If you have any questions, make sure to comment below : ) And tag #LavenderLists if you make this so I can see your creations!
- 1 Tablespoon EVOO
- 1 1/2 lbs organic ground bison
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 - 14.5 oz. cans of fire roasted tomatoes
- 1 15 oz. can black beans (no salt added)
- 1 1/2 cups beef broth (reduced sodium)
- 1 jalapeño, seeded + chopped
- 1 1/2 cups grape tomatoes, halved
- 4 Tablespoons chili powder
- 5 teaspoons cumin
- 2 Tablespoons oregano
- 1 teaspoon red pepper flakes
- 1/4 cup cilantro, chopped
- Salt + pepper to taste
- Before cooking, I always like to get chopping out of the way first. I find that things just go quicker and smoother. So, first chop bell peppers, onion, celery, jalapeño, and grape tomatoes.
- Then in a large pot, heat oil on medium-high. Add ground bison, onion, and minced garlic.
- Once meat has browned, add bell peppers, jalapeño, and celery.
- Season with chili powder, cumin, oregano, salt and pepper, and cook for 5 minutes.
- Stir in fire roasted tomatoes, black beans, broth, and grape tomatoes.
- Let it simmer and reduce heat to low. Cover and cook for 2 hours stirring periodically.
- Top with chopped cilantro.
- If you are worried about the spicy level, just add 1/2 teaspoon of red pepper flakes and adjust accordingly.
- Top with sour cream, more onions, cheese, or whatever else you like in your chili! I sometimes like to put mustard in mine.