This was delicious. Have to spend some time in the kitchen, but the result is worth it as it makes a LOT. That Dutch oven is practically overflowing. I saved the (hot!hot!) beef stock that had softened the ancho chilis & added some after the chili had been simmering for a while - it needed a tad bit more moisture. And I added cumin powder,, not the toasted seeds. Also, I still had some delicata squash from my summer garden, so I substituted that for the acorn squash. Don't think I'd do that again - stick w/ acorn or butternut - they're tastier & more sturdy. 6 points/per serving for you WeightWatchers out there & very filling.
Bison Chili with Chickpeas and Acorn Squash
Geteb007 Posted: 01/05/13
scadywhite Posted: 01/07/13
This was just okay, nothing special. My husband and daughter liked it more than I did, but they didn't love it. I also used ground cumin because I already had it. I felt like something was lacking -- cilantro? More beans? For me it was uneventful.
HolleeM Posted: 01/08/13
This dish was delish! The beef broth, mushrooms and ancho chilies gives this dish a really deep and rich flavor. Added some Swiss chard leaves for added veggies that blend so well my 4 year old ate it up too. Used ground beef instead. Not a traditional chili flavor but great in its own right. Served with brown rice which absorbed the flavors nicely. Definitely would make again.
Bernadette1 Posted: 02/28/13
I made this for dinner for my friends and my son who loves bison. It was great! Loved the addition of the squash. I thought is was easy to make and to shop for. Will definitely make again!
seaside725 Posted: 04/26/13
I thought this was a good dish. Instead of using bison, I used venison and I also couldn't find acorn squash, so I used butternut squash instead. Other then that I follow the recipe. I served it with white rice and green beans. Great meal.
1hungeryferret Posted: 01/09/13Wheeling, IL
This was good but not awesome. It seemed to be missing something. I just noticed that its pictured with lime wedges so maybe I'll try that with the tons of leftovers! I served it with naan, which went well. Also, if I make it again, I will cut the cubes of squash smaller.
MrsDana Posted: 01/14/13
When I started making this chili I thought it was going to be okay but not great. I was wrong. I thought this chili had depth to it and a complex taste that I believed was probably from the beef stock-mushroom-ancho broth. I did have to make a few tweaks to it due to not all ingredients being available in the store. Instead of bison, I used a lean ground beef. I also used white mushrooms instead of cremini and a squash medley that was pre-cut at the the store. I really enjoyed this chili and thought it was very, very delicious.
creamcheese Posted: 01/28/13
Overall very happy with this. Great complex flavor and nice big serving for not too many calories. Shared with friends and they loved it. Made this with 1 lb bison, 1/2 lb ground beef, and substituted pumpkin for the squash. Did not have chili powder so I substituted extra oregano, added paprika, and more cayenne. Skipped the sour cream. Upon serving, added smoked chipolte peppers because it wasn't spicy enough for my tastes. Also added salt.
promogal Posted: 01/30/13
Really good. Next time I'll leave the ground bison a little more chunky. Had to use Butternut Squash instead of Acorn but it tasted great. Also I will give the mushrooms a good chopping next time & not obliterate them in the food processor.
Malenaalonzo Posted: 10/17/13
I made this today it was delicious my family and I enjoyed it. I served it with crusty bread. Thanks for the recipe.