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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Bison Chili with Chickpeas and Acorn Squash

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.

Cooking Light JANUARY 2013

  • Yield: Serves 8 (serving size: about 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon parsley)
  • Hands-on:40 Minutes
  • Total:1 Hour, 50 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 9.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.3g
  • Carbohydrate: 29.4g
  • Fiber: 6.5g
  • Cholesterol: 53mg
  • Iron: 5.8mg
  • Sodium: 518mg
  • Calcium: 126mg
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Bison Chili with Chickpeas and Acorn Squash recipe

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