If you read my earlier article ‘Bison Meat -The Better Red Meat’, I shared with you how much we enjoy Bison meat.
This week being the first official week of fall, a craving for a hearty chili set it. Therefore, I whipped out the slow cooker and created this comforting chili…
There is plenty of fiber by using both kidney and black beans, although you can simply use two can of your favorite beans. I also added frozen corn and some of our favorite spices.
1 lb. ground Bison
1/ sweet onion, roughly chopped (I like large pieces in a chili)
1 teaspoon olive oil
1 oz can of tomato puree
1 oz can of black beans, undrained
1 oz can of dark red kidney beans, undrained
2 cups frozen corn
2 Tablespoons garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground pepper
1/8 teaspoon salt, optional
Heat oil in large pan. Add both the bison and onions and cook until browned, stirring often. Meanwhile, add all of the other ingredients, except the salt into a slow cooker. Add the bison and onion to the slow cooker and set on low for 8 hours (although I stopped it after 6 hours) stirring every so often.