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.
The first time i made this, I thought it was missing something. I added more of the spices and after letting it sit for a few hours for the flavors to meld, it was delicious. I'm making it again for the Super Bowl - this time I added 3 dried chipotles to the anchos to give it a smoky spicy kick. I also added way more of the spices (didn't measure, just threw them in) and onion and garlic powder. The flavors are already amazing and it's still simmering. I garnish with red onion and diced avocado. I really like the chili/broth/mushroom step - it adds a flavorful layer and nutritious mushrooms without adding too many calories. Definitely a keeper for healthy chili.
I made this today it was delicious my family and I enjoyed it. I served it with crusty bread. Thanks for the recipe.
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.
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!
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.
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.
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.
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.
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.
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.
