Bison Butternut Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 517.7
  • Total Fat: 26.1 g
  • Cholesterol: 62.7 mg
  • Sodium: 2,797.8 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 14.9 g
  • Protein: 29.9 g

View full nutritional breakdown of Bison Butternut Chili calories by ingredient


Good push of low-fat, high-protein take-to-work lunches Good push of low-fat, high-protein take-to-work lunches
Number of Servings: 6


    5.333 serving ( 3 oz ) Ground bison (buffalo)
    4 cup Peruvian Beans (by TINA425)
    1 large Onions, raw
    2 serving Habanero Pepper (by DAYBEESLALY)
    3 pepper Serrano Peppers
    4 tbsp *McCormick ground cumin (by CHGOMOMMA)
    4 cup, cubes Butternut Squash
    2 tbsp Chili powder
    822 gram Kirkland Organic Diced Tomatoes (can=411 grams) (by VEGGIETANYA)
    3 tbsp Garlic powder
    6 tsp Baking Soda
    6 tbsp Eden Selected Toasted Sesame Oil
    2 tsp Salt


0. Prep: defrost 1lb bison, wash squash (w/skin on), and peppers
1. Put washed beans in pressure cooker w/baking soda, 1t chili flakes, 1T cumin, 2t salt. 30 minutes, high.
2. Mince peppers w/seeds, chop onions, chop deseeded squash into ~1" cubes.
3. Into hot, sesame-oiled (3T) skillet add peppers, cumin, onion, 1T garlic powder. Cover (open windows 1st!) and simmer for 2 minutes
4. Crumble ground bison into skillet and brown
4. Transfer to mixing bowl
5. Add 3T sesame oil to skillet. Add squash cubes when the oil is hot. Add 2T garlic powder. Lower heat to simmer and cover. Wait until they're tender (not mushy).
6. Put it all together along with tomatoes and stir well. Put in crock pot/large pot and simmer (med) for 1-1.5 hours

Serving Size: 6 portions

Number of Servings: 6

Recipe submitted by SparkPeople user DASH__LOM.