American · Dinner
Buffalo Bison Chili
Lean ground bison simmered with beans, tomato, and smoky ancho and chipotle into a deep chili, topped with cheddar and scallion and served with cornbread to dip.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
445Calories
38gProtein
18gFat
32gCarbs
5gSugar
7gFiber
720mgSodium
85mgChol
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Instructions
1
Prep
Chop the onion, garlic, and scallions. Drain and rinse the kidney beans. Grate the cheddar for topping.
2
Sear
Brown the bison in oil over medium-high heat 6–7 minutes until deeply coloured, then add onion and garlic 2–3 minutes until soft.
3
Bloom
Stir in ancho, chipotle, and cumin over medium heat 1 minute until the spices smell toasty and coat the meat.
4
Simmer
Add tomato, beans, and stock. Simmer over low heat 35–40 minutes until thick enough to mound on a spoon.
5
Plate
Ladle into bowls. Top with grated cheddar and scallion, and serve with cornbread to dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) ground bison
- 2 tbsp neutral oil
- 1 small onion
- 4 garlic cloves
- 2 tbsp ancho chilli powder
- 2 tsp chipotle powder
- 2 tsp ground cumin
- 400g (14.1 oz / 2 cups) canned chopped tomato
- 300g (10.6 oz / 1 can) canned kidney beans
- 300ml (1 1/4 cup) beef stock
- 60g (2.1 oz) cheddar
- 4 scallions