Ingredients

• 1 pound ground bison (optional: substitute grass-fed beef or vegetarian crumbles)

• 2 tablespoons olive oil

• 1 yellow onion, diced (about 2 cups)

• 1 green bell pepper, seeded and diced

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 2 teaspoons chili powder

• 1 14.5-ounce can diced tomatoes

• 1 7-ounce can diced green chilies

• 1 15-ounce can red or kidney beans

• 2 cups beef broth

• 1/2 cup corn kernels

• Salt and pepper to taste

Preparation

In a large stock pot, heat the oil over medium-high heat and sauté the onions, peppers, and garlic for 5-6 minutes. Add the oregano, cumin, coriander, and chili powder and cook for 1 minute more. Add the bison and break it up into small pieces. Cook the meat, stirring frequently, for about 5 minutes until it is no longer pink. Add the tomatoes, green chilies, beans, broth and corn. Stir well and simmer for about 15-20 minutes. Season with salt and pepper to taste.

Serving Suggestion

Served over a scoop of steamed brown rice, this chili makes a lean, healthy meal. Add your favorite chili garnishes, like guacamole, sour cream, corn chips, oyster crackers or saltines.

Nutritional Information

Calories: 222, Fat: 9 g, Cholesterol: 40 mg, Sodium: 583 mg, Carbohydrate: 17 g, Dietary Fiber: 5 g, Protein: 20 g