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.
2 dried ancho chiles
2 cups unsalted beef stock (such as Swanson)
1 (8-ounce) package fresh cremini mushrooms
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
How to Make It
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.
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.