I love making soups, stews, and chili at home all year long!
I came up with this hearty chili recipe when I was brainstorming pumpkin ideas. I decided to add ground bison since it is leaner than
beef but has a delicious rich flavor (and it’s my husband’s favorite!). To get
the sweet heat flavor I add chipotle chili powder to balance out the
sweetness of the pumpkin.
The end result, Pumped Up Sweet Heat Bison Chili,
is a thick and tasty chili that is packed full of flavor.
I came up with this hearty chili recipe when I was brainstorming pumpkin ideas. I decided to add ground bison since it is leaner than
beef but has a delicious rich flavor (and it’s my husband’s favorite!). To get
the sweet heat flavor I add chipotle chili powder to balance out the
sweetness of the pumpkin.
The end result, Pumped Up Sweet Heat Bison Chili,
is a thick and tasty chili that is packed full of flavor.
My entry for the #BushsChiliCookoff .
Even better, Bush’s Beans is hosting a Chili Cookoff Contest this month and since I love using their beans in my chili and soups {and I love a good cook-off} I knew I had to enter this recipe. It’s a winner in my book! Can’t wait to hear what you think about it!
Ingredients:
- 1lb ground bison
- 15 oz can pure pumpkin
- 15 oz can Bush’s black beans, rinsed and drained
- 15oz can Bush’s red kidney beans, rinsed and drained
- 28oz can crushed tomatoes
- 15oz can tomato sauce
- 4oz can fire roasted green chiles, chopped
- 1 cup mini sweet peppers, about 6, seeded and diced {or 1 cup red belle pepper}
- 1 large yellow onion, diced
- 4 cloves garlic, pressed
- 1 tsp pumpkin pie spice
- 1 tsp chipotle chile powder
- 3 tbsp olive oil
- salt and black pepper, to taste
- 1/2 cup sour cream, to top
Directions:
1. In a large skillet over medium heat, crumble ground bison
and cook until browned. Drain if needed and remove from heat.
and cook until browned. Drain if needed and remove from heat.
2. In a large cast iron double boiler or soup pot add 2 tbsp
olive oil and heat over medium heat.
olive oil and heat over medium heat.
3. Add diced peppers and onions and cook until softened,
about 10-15 minutes.
about 10-15 minutes.
4. Add another 1 tbsp oil and garlic and stir until
fragrant, about 1-2 minutes.
fragrant, about 1-2 minutes.
5. Turn heat to medium low and add crushed tomatoes and
tomato sauce.
tomato sauce.
6. Stir in drained beans, green chiles, and pumpkin.
7. Finally add bison and seasonings and bring to a simmer.
8. Turn heat to low and simmer for 20 minutes.
9. Spoon into bowls and serve warm with a dollop of sour
cream on top.
cream on top.
My Montana raised foodie husband enjoys eating buffalo aka bison just like me.
I not only like the rich flavor but also it’s leaner and less greasy than beef.
Two of our local grocery stores here in Louisiana carry a few varieties of bison so I decided to switch it up and use ground bison for this chili instead of more traditional beef.
In a large skillet over medium heat, crumble ground bison and cook until browned.
Drain if needed and remove from heat.
Dice 6 mini sweet peppers {love the color}
and a large yellow {Vidalia is my favorite} onion.
Add 2 tbsp olive oil to a large pot and heat over medium heat.
Add diced peppers and onions and cook until softened, about 10-15 minutes.
Add another 1 tbsp oil and garlic and stir until fragrant, about 1-2 minutes.
Turn heat to medium low and add crushed tomatoes and tomato
sauce then stir in the drained Bush’s beans and green chiles.
Now stir in pumpkin.
Finally add cooked bison meat.
Time for more salty and sweet.
I used pumpkin pie spice and chipotle chile
powder along with salt and pepper for this chili.
Stir in the seasonings and bring to a simmer.
Turn heat to low and simmer for 20 minutes.
This Pumped Up Sweet Heat Bison Chili is ready to serve!
Spoon into bowls and serve with a dollop of sour cream on top.
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