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Lite and Healthy Bison Chili

My H-E-B Texas Life Magazine

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Family-friendly

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Quick and easy

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Prep Time:

30 minutes

Cook Time:

1 hour

Makes:

10 servings

Ingredients

2 cans (14.5 oz. each) beef broth

1 1/2 c. water

6 corn tortillas, cut into strips

1 lb. ground bison or ground bison chili meat

2 Tbsp. chili powder, or to taste

1 1/2 tsp. ground cumin

1 tsp. dried Mexican oregano leaves

4 cloves garlic, crushed

2 cans (15 oz. each) black beans, rinsed

3 large Roma tomatoes, chopped

1 c. frozen corn kernels

1/2 c. each: diced red bell peppers, white onions, celery, poblano peppers, and carrots

2 jalapeño peppers, seeded and finely chopped

* Ground black pepper and salt

2 Tbsp. chopped fresh cilantro

Instructions


Heat broth, water, and tortillas in a 5-quart stockpot. Bring to a boil, then reduce heat to low. Simmer for 10 minutes, whisking occasionally, until tortillas nearly dissolve.

Meanwhile, brown bison meat over medium heat in a large nonstick skillet for 5 minutes. Drain drippings from bison and stir in seasonings and garlic.

Add bison, beans, and vegetables, except cilantro, to broth in stockpot. Simmer over low heat for 45 minutes, stirring occasionally. Season to taste.

Stir cilantro into chili just before serving.
Nutritional Information
No Nutritional Information Available
Source:
My H-E-B Texas Life Magazine

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