Crockpot Bison Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
0.5lb ground bison1 can dark red kidney beans1 can cannelini beans1 can chili beans with medium sauce (I used Bush's brand for all beans. Each can had about 3.5 servings in it at 110 ckal per serving).1 packet of chili seasoning (or you can use your own blend of spices if you prefer).1 large can of diced tomatoes1 small can of tomato paste (about half a cup)1 red onion diced1 tbsp olive oilwater
Sautee the diced onion in about a tbsp of olive oil until the onion is soft. You can add some garlic or garlic salt to add more flavor if you like.
Add the ground bison to the onion. A potato masher can help to break up the meat a bit easier than a spoon.
Brown the meat for a few minutes then add your seasoning packet or spice blend along with a little water and coat the meat with this mixture.
In the meantime, you can open the cans of beans and tomatoes. The only beans I drained were the cannelini beans as the others has seasoning in the liquid.
Add all the beans, diced tomatoes and tomato paste to the mixture and combine.
Transfer the mixture to a crockpot (I like to use the Reynold's liners as it makes clean up super easy).
Cook on low heat for 8 hours or high for 4 hrs stirring occasionally. If the chili gets too dry just add a little water every time you stir it.
Serve with your desired toppings. Healthy options would be greek yogurt instead of sour cream, low fat cheese and maybe some baked whole grain tortilla chips but it is good without any toppings too.
You can freeze leftovers to enjoy at a later date.
Enjoy!
Serving Size: Makes 8 servings (1 cup per serving)
Add the ground bison to the onion. A potato masher can help to break up the meat a bit easier than a spoon.
Brown the meat for a few minutes then add your seasoning packet or spice blend along with a little water and coat the meat with this mixture.
In the meantime, you can open the cans of beans and tomatoes. The only beans I drained were the cannelini beans as the others has seasoning in the liquid.
Add all the beans, diced tomatoes and tomato paste to the mixture and combine.
Transfer the mixture to a crockpot (I like to use the Reynold's liners as it makes clean up super easy).
Cook on low heat for 8 hours or high for 4 hrs stirring occasionally. If the chili gets too dry just add a little water every time you stir it.
Serve with your desired toppings. Healthy options would be greek yogurt instead of sour cream, low fat cheese and maybe some baked whole grain tortilla chips but it is good without any toppings too.
You can freeze leftovers to enjoy at a later date.
Enjoy!
Serving Size: Makes 8 servings (1 cup per serving)
Nutritional Info Amount Per Serving
- Calories: 276.2
- Total Fat: 7.1 g
- Cholesterol: 26.5 mg
- Sodium: 893.2 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 11.1 g
- Protein: 19.0 g
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