Hearty Buffalo Chili
Need something cozy and filling for these cold winter days?! This chili has it all! It’s warm, flavorful, hearty, and so easy to prepare! So get your sweats on. Turn on Netflix. And get ready to c h i l l (i) ! :D
I made this recipe for my husband and I, and I would say it seres 2-3. Double it for a larger crowd.
What You’ll Need:
1 poblano pepper, seeded and diced
1 red bell pepper, seeded and finely diced
1 medium onion, finely diced
1 ½ tbsp. extra virgin olive oil
1 lb. lean ground bison
2 TSP. Mexican chili powder
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper
1 clove garlic, minced
1 14.5 oz. can fire roasted tomatoes,
1 15.5 oz. can black beans, drained and rinsed
1 15.5 oz. can red kidney beans, drained and rinsed
Optional toppings: sour cream, avocado, lime, cilantro, sharp cheddar cheese, and crushed tortilla chips
Heat 1 tbsp. of oil in a medium pan. Add the bison and minced garlic cook until browned, about 10 minutes. Remove the bison from the pan and place in a bowl.
Using a medium-sized soup pot or Dutch oven, heat ½ tsbp. oil and add in chopped onion, poblano pepper, and red bell pepper to sauté over medium heat, turning frequently, until the mixture becomes fragrant and onions are translucent—about 5 minutes. Add in seasonings (chili powder, coriander, cumin, salt, and cayenne pepper) and can of fire roasted tomatoes and cook another couple of minutes, making sure to scrape the bottom of the pan as you stir.
Add the cooked bison back into mixture, along with black beans and kidney beans.
Add in 2 cups of water and bring mixture to a rolling boil. Then reduce heat, cover, and simmer until thickened (for about 35-40 minutes).
Season with salt and pepper. Top with sour cream, cheese, cilantro, lime, avocadoes, and crushed tortilla chips as you desire! Enjoy!