MAKES 8 SERVINGS
It is cold out y’all! The bomb cyclone just hit Brooklyn, bringing snow and leaving behind super cold temperatures. Since we’ll be in a deep freeze for a while, chili was a must. This one packs plenty of lean protein to keep your muscles fueled in wintry weather. Plus, it’s loaded with fiber and beta-carotene and it takes just 40 minutes to make. It’s awesome for crowds on game day too–serve it with crackers, crusty bread or cornbread.
BISON AND BLACK BEAN CHILI
2 tablespoons olive oil
1 small onion, peeled and finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound ground bison
1 can black beans, rinsed and drained
2 cups low-sodium chicken broth
1 (28-ounce) can crushed tomatoes
1 orange bell pepper, seeded and diced
11/2 cups frozen corn
- Heat the oil in a large stock pot over medium-heat. Add the onions and saute until soft, about 2 minutes. Add the cumin, chili powder, cinnamon, cocoa and salt and pepper and stir. Add the bison and cook for 5 minutes, breaking up with a spatula. Add in the beans, broth, tomatoes and bell pepper. Bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.
- Add the corn and cook for an additional 15 minutes.
- Spoon the chili into bowls, top with additional toppings and get ready to warm up!