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
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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