Bison & Chorizo Chili with Garbanzos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chorizo, pork and beef, .5 to .75 poundsGround bison (buffalo), 1 poundOnions, raw, 1 large, choppedYellow Peppers (bell peppers), chopped, .33 cup Red Peppers (bell peppers), chopped .33 cup Green Peppers (bell peppers), chopped, .5 cup, Garlic, chopped, fresh, 1 tbls.Salt, 1 tsp.Canned Tomatoes, 6 cups Organic Beef Broth, 2 cups Chili powder, 4 tbsp.Chickpeas (garbanzo beans), 14.5 oz canCilantro, chopped, .5 cup
Preheat oven to 400.
Remove casings from chorizo and break up into bite-sized pieces in an oven-safe pan. Roast on 400 for 30 minutes. This removes much of the fat.
While the chorizo is roasting, saute vegetables in a large pot over medium-high heat. (I used a spray of olive oil to keep them from sticking.)
When the vegetables are softened, add the chorizo and the ground bison, stirring to break up the ground bison. Cook until bison is browned, 3-4 minutes, then add seasonings.
Continue cooking just until seasonings begin to stick to the pot. Add tomatoes & stock, and bring to boil. When the chili boils, reduce heat to low & simmer 3 hours, stirring about every 20 minutes, making sure the heat is not too high (you don't want the chili to stick to the bottom.)
In the last hour, add the garbanzo beans (drained & rinsed, if using canned.)
Add fresh cilantro in the last 10 minutes of cooking.
Yield: eight 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUCCUBUS.
Remove casings from chorizo and break up into bite-sized pieces in an oven-safe pan. Roast on 400 for 30 minutes. This removes much of the fat.
While the chorizo is roasting, saute vegetables in a large pot over medium-high heat. (I used a spray of olive oil to keep them from sticking.)
When the vegetables are softened, add the chorizo and the ground bison, stirring to break up the ground bison. Cook until bison is browned, 3-4 minutes, then add seasonings.
Continue cooking just until seasonings begin to stick to the pot. Add tomatoes & stock, and bring to boil. When the chili boils, reduce heat to low & simmer 3 hours, stirring about every 20 minutes, making sure the heat is not too high (you don't want the chili to stick to the bottom.)
In the last hour, add the garbanzo beans (drained & rinsed, if using canned.)
Add fresh cilantro in the last 10 minutes of cooking.
Yield: eight 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUCCUBUS.
Nutritional Info Amount Per Serving
- Calories: 426.5
- Total Fat: 24.4 g
- Cholesterol: 80.2 mg
- Sodium: 1,355.7 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 5.8 g
- Protein: 28.0 g
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