Black beans, corn, bison meatballs, and southwestern spices make this chili hearty and tasty. Great for a cozy dinner in the evening!
Ingredients: 1 lb ground bison. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 2 cups beef broth. 1 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 1 tbsp olive oil.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, and red bell pepper. Saut until softened, about 5 minutes. Add ground bison to the pot and cook until browned, breaking it apart with a spoon. Stir in chili powder, cumin, paprika, salt, and pepper. Add diced tomatoes, black beans, kidney beans, corn, and beef broth to the pot. Stir to combine. Bring the chili to a simmer, then reduce heat to low and let it cook for 20-25 minutes, stirring occasionally. Taste and adjust seasoning if needed. Serve hot, optionally garnished with shredded cheese, diced avocado, and fresh cilantro.
Prep Time: 15 minutes
Cook Time: 30 minutes
VT Elite Team
