
18 Jan 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
Ingredients:
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
Directions:
- 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.
- Mix in the chickpeas, kidney beans, tomato sauce, oregano, and Italian seasoning.
- 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.
- 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