Chipotle Bison Chili

Name: Chipotle Bison Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 tbsp extra-virgin olive oil; 1 lb ground grass-fed bison; 1 yellow onion, diced; 2 garlic cloves, minced; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 10 oz cremini mushrooms, roughly chopped; 2 tbsp chopped chipotle pepper in adobo; 1 tbsp chili powder; 1 tsp dried oregano; 1 tsp ground cumin; 1 cup dark stout beer; 1 tbsp red wine vinegar; 2 tsp Worcestershire sauce; 1 (28-oz) can diced tomatoes; 2-3 cups chicken stock; 1 (15.5-oz) can pinto beans, drained and rinsed; 0.5 cup goat or sheep's milk yogurt

A slow-simmered chili built on lean grass-fed bison, cremini mushrooms, chipotles in adobo, and pinto beans; bison brings B12, zinc, iron, and omega-3 and omega-6 fatty acids.

From The Young Forever Cookbook

Prep: 15 min
Cook: 2 h
Total: 2 h 15 min
Yield: 6 servings
Category: Soup

Nutrition (estimated)

per 1 bowl

Calories: 360 kcal
Protein: 22 g
Fat: 14 g
Carbs: 32 g
Fiber: 9 g
Sugar: 8 g
Sodium: 820 mg

Ingredients

1 tbsp extra-virgin olive oil
1 lb ground grass-fed bison
1 yellow onion, diced
2 garlic cloves, minced
1.5 tsp kosher salt
0.5 tsp freshly ground black pepper
10 oz cremini mushrooms, roughly chopped
2 tbsp chopped chipotle pepper in adobo
1 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 cup dark stout beer
1 tbsp red wine vinegar
2 tsp Worcestershire sauce
1 (28-oz) can diced tomatoes
2-3 cups chicken stock
1 (15.5-oz) can pinto beans, drained and rinsed
0.5 cup goat or sheep's milk yogurt

Bison

Instructions

Heat olive oil in a heavy pot over medium. Brown bison about 5 min, breaking it up with a spoon. Add onion and garlic; cook 6–8 min until onion is translucent. Season with salt and pepper.
Add mushrooms and cook 5 min until they sweat. Stir in chipotles, chili powder, oregano, and cumin until fragrant. Deglaze with beer and vinegar; cook 2–3 min until liquid reduces by half.
Season with Worcestershire, then add diced tomatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook about 1 hr 30 min until thickened. Add beans and cook 5 min more.
Serve in bowls topped with a dollop of yogurt.