Bison Chili

• servings: 4
• active time: 30 minutes
• total time: 45 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 pound ground bison or ground beef (preferably grass-fed)

2 red bell peppers, chopped

1 large yellow onion, chopped

2 tablespoons chili powder*

1½ teaspoons fine sea salt

2 cans (15 ounces each) beans, rinsed and drained 1 can (15 ounces) tomato sauce (no sugar, no salt added)

1 can (14.5 ounces) fire-roasted, diced tomatoes

1 teaspoon ground cinnamon

1 teaspoon ground cayenne (optional), if you like it spicy

Topping ideas: avocado, sour cream, grated cheese, crumbled tortilla chips, and/or scallions

Directions

Heat the oil in a large pot over medium-high heat. Add the meat and sauté until it begins to brown, using a wooden spoon to break into bite-size pieces, about 5 minutes. Add the peppers, onion, chili powder, and salt, and sauté for 5 minutes.

Add the beans, tomato sauce, tomatoes, ½ cup of water, cinnamon, and cayenne (if using). Bring to a boil. Turn the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Taste and add more salt, if needed, and cayenne (if using). If too thick, thin with a little more water.

Serve steaming hot topped with any combination of your favorite toppings.

Got leftovers? Serve on top of a steaming bowl of short-grain brown rice.

Notes

Got an Instant Pot? This.recipe can be cooked entirely in the Instant Pot by using the sauté setting to brown the meat and veggies. Then simply add the rest of the ingredients and set it to 20 minutes on manual high pressure. Or use the slow cooker setting to leave it simmering all day.