Bison Eggplant Chili
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 191.9
- Total Fat: 7.9 g
- Cholesterol: 17.5 mg
- Sodium: 865.7 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.9 g
- Protein: 10.3 g
View full nutritional breakdown of Bison Eggplant Chili calories by ingredient
Number of Servings: 4
Ingredients
-
2 tbs Olive oil
1/4 Onion (minced/diced)
2 Cloves Garlic (minced)
1 Red Pepper (diced)
4 oz Ground Bison
1 Small-Med Eggplant (peeled & diced)
2 Cups fresh greenbeans (snapped)
1 Can Tomatoes & Okra
1 Can Tomato Sauce
1 Tbs Chili Powder
1 Tsp Cumin
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
Salt & Pepper (to taste)
1 Tsp Smoked Paprika (Optional)
Dash Cayenne Pepper (Optional)
Dash Crushed Red Pepper Flakes (Optional)
Directions
1. Peel & dice eggplant. Place in bowl and salt liberally. Set aside to allow eggplant to release juices.
2. Chop all other veggies, keeping them separate.
3. Add 1 tbs olive oil to pot over med heat, add onion & peppers. Saute until softened.
4. Add garlic & Bison. Cook until meat is cooked. Remove to bowl.
5. Add 1 tbs olive oil to pot add green beans & eggplant. Allow to cook for about 5 min or until softened.
6. Add meat mixture back to pot.
7. Add tomatoes & okra and tomato sauce.
8. Heat through, then add spices. The optional spices will make the dish spicier and more intense.
9. Allow to cook over low heat for 30-45 min. The eggplant will get very soft.
10. Season as needed with salt & pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLE10293.
2. Chop all other veggies, keeping them separate.
3. Add 1 tbs olive oil to pot over med heat, add onion & peppers. Saute until softened.
4. Add garlic & Bison. Cook until meat is cooked. Remove to bowl.
5. Add 1 tbs olive oil to pot add green beans & eggplant. Allow to cook for about 5 min or until softened.
6. Add meat mixture back to pot.
7. Add tomatoes & okra and tomato sauce.
8. Heat through, then add spices. The optional spices will make the dish spicier and more intense.
9. Allow to cook over low heat for 30-45 min. The eggplant will get very soft.
10. Season as needed with salt & pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLE10293.