Bison and Sweet Potato Chili
Category
Soups and stews, bison recipes, ground buffalo recipes
Cuisine
American
Servings
10
Prep Time
15 minutes
Cook Time
40 minutes
Customer recipe: "When fall hits, there is nothing better than the smell of something delicious bubbling away on the stove. This recipe is a favorite in our house, as it is relatively quick to prepare, feeds a crowd, and is full of delicious and nutritious bison meat and vegetables. When I make chili, I lean into using up veggies that are in my fridge. Carrots, celery, extra cans of beans; they are all welcome in my pot." Elicia G.
Ingredients
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2 lbs Wild Idea Ground Buffalo
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1 large onion - diced
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1 bell pepper - diced
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1 large sweet potato - peeled and cubed
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3 cloves garlic - minced
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1 28 oz can crushed tomatoes
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1 14 oz can diced tomatoes
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1 4 oz can diced green chilis
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1 can dark red kidney beans - drained and rinsed
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1 can black beans - drained and rinsed
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1 tbsp each - oregano, garlic powder, paprika, cumin
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2 tbsp chili powder
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salt and cayenne pepper to taste (we used 1 tsp salt and 1/2 tsp cayenne)
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2 cups vegetable or beef broth - more as needed
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2 tbsp olive oil
Directions
Heat the olive oil in a dutch oven or heavy bottom pot over medium heat.
Add the onion and cook until translucent, about 4-5 minutes
Add the diced bell pepper and continue cooking for several minutes.
Add 2 lbs Wild Idea Ground Buffalo to the onions and peppers, and cook until all of the meat is browned, breaking it up as you work the meat around the pot.
Add the minced garlic, oregano, garlic powder, paprika, cumin and chili powder.
Cook for several more minutes, until it is fragrant.
Add the sweet potato, tomatoes, green chilis and beans to the meat mixture.
Add 1 and 1/2 cups of broth, adding additional broth as needed during the cooking process.
Bring the mixture to a boil and reduce heat to gently simmer, covered, for about 40 minutes.
Taste the chili at this point and add salt and cayenne pepper to taste. I used 1 tsp salt and 1/2 tsp cayenne.
Remove from heat and serve the chili with your favorite fixings! This recipe will also freeze well. Enjoy!
Recipe Note
I used low sodium vegetable broth. Sodium can be pretty high in store bought broth, so keep an eye on it when you shop. It will influence how much salt you need to add to the chili to properly season it. This was relatively mild and was eaten by my kids. The adults added jalapeños when it came time to eat for a little more kick! We like to serve this chili with sour cream, grated sharp cheddar, cilantro and jalapeños.
1 comment
Excellent recipe – thank you!
Had to leave out the garlic and chili’s because of someone’s sensitivity. Added some fresh shredded cabbage which is an old timer’s tip for many soups😉
Otherwise did it as written and it tastes as good as you could hope!
Marry Christmas!