Bison Chili

Whether you call it goulash or chili, everyone has their own take on the classic stew of hearty beans and seasonings.  This is a favorite dish to freeze and then enjoy after a tiring day.  A twist on the classic, this version is made with bison, another lean meat alternative to ground turkey.


Makes 4 servings




2 cloves garlic, pressed and minced

2 tablespoons canola oil

1 small yellow onion, chopped

1 pound ground bison (or turkey or beef)

1 can (15 ounces) no salt added chickpeas

1 can (15 ounces) no salt added kidney beans

1 jar (25 ounces) tomato sauce

2 teaspoons dried oregano

2 teaspoons Italian seasoning

2 cups frozen corn or mixed peas, corn, and carrots



  1. In a large nonstick saute pan over medium heat, cook the garlic in the canola oil for 2 to 3 minutes, stirring frequency. When the garlic is fragrant, add the onion and stir for 3 minutes or until caramelized.  Add the bison and brown thoroughly while breaking it up into small pieces.
  2. Mix in the chickpeas, kidney beans, tomato sauce, oregano, and Italian seasoning.
  3. Add the frozen veggies last to prevent them from getting soggy. When the veggies are warm and cooked through, the dish is ready to eat.
  4. Let cool and portion into four 2-cup servings. You can eat this meal without a side or pair it with a cup of cooked pasta, rice, or a baked potato.  You can also top with full-fat Greek yogurt, a sprinkle of shredded cheddar cheese, or sliced avocado.



Recipe adapted from The Women’s Health Body Clock Diet by Laura Cipullo


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