Bison Chili with Chickpeas and Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bison Chili with Chickpeas and Acorn Squash is a new take on the classic cold-weather, one-pot meal. Our chili is amped up with rich ground bison, that takes the place of ground beef, and chunks of sweet acorn squash. Ingredients:
2 dried ancho chiles |
2 cups unsalted beef stock (such as swanson) |
1 (8-ounce) package fresh cremini mushrooms |
cooking spray |
1 1/2 pounds 90% lean ground bison or ground sirloin |
1 teaspoon kosher salt, divided |
3/4 teaspoon black pepper, divided |
2 cups chopped onion |
1 cup chopped green bell pepper |
1 tablespoon minced garlic |
1 tablespoon unsalted tomato paste |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1 teaspoon ground coriander |
3/4 teaspoon cumin seeds, toasted |
1 (12-ounce) bottle dark mexican beer |
1 (28-ounce) can crushed tomatoes |
2 cups (1/2-inch) cubed peeled acorn squash |
1 (14.5-ounce) can unsalted chickpeas, rinsed and drained |
1/2 cup reduced-fat sour cream |
1/2 cup chopped fresh flat-leaf parsley |
Directions:
1. Combine chiles and stock in a microwave-safe bowl; microwave at HIGH 3 minutes. Let stand 10 minutes. Remove stems. Combine chile mixture and mushrooms in a blender; process until smooth.
2. Heat a Dutch oven over high heat. Coat pan with cooking spray. Add bison, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until browned, stirring to crumble. Remove bison from pan. Reduce heat to medium-high. Add onion and bell pepper to pan; sauté 5 minutes. Stir in garlic; sauté 1 minute. Stir in tomato paste; cook 2 minutes, stirring frequently. Add chili powder, oregano, coriander, and cumin; sauté 30 seconds. Return bison to pan. Stir in beer; cook 3 minutes or until liquid is reduced by half. Stir in mushroom mixture and tomatoes; bring to a simmer. Reduce heat, and simmer 25 minutes. Stir in squash and chickpeas; simmer 45 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Top with sour cream and parsley.
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