Bison Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds bison stew meat, patted dry
- 3 carrots, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 1 large red onion, roughly chopped
- 2 tablespoons roughly chopped fresh oregano
- 3 cloves garlic, sliced
- 2 jalapenos, stemmed and roughly chopped
- 1 Hatch chile (or serrano), blistered and skin removed, roughly chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 pound tomatoes, diced
- One 15-ounce can kidney beans, drained
- Kosher salt and freshly ground black pepper
- For serving: shredded Cheddar and Monterey Jack cheese
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the bison in batches on all sides until golden brown. Add the carrots, celery and onion to the pot and cook until softened, about 5 minutes. Add the oregano, garlic, jalapenos and Hatch chile and cook until fragrant, about 1 minute. Add the tomato paste, chili powder and cumin and cook, stirring constantly, for 2 minutes. Add the tomatoes and 3 cups of water and bring to a simmer.
- Cover the pot and simmer, stirring often, until the meat is tender, 2 to 3 hours. Add the beans in the last 20 minutes to heat through. Season to taste with salt and pepper. Serve with shredded Cheddar and Monterey Jack cheese.
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