Bison & Chorizo Chili with Garbanzos
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Bison & Chorizo Chili with Garbanzos calories by ingredient
Introduction
A hodgepodge of various recipes I've used.Depending on your tastes, you may choose to add oregano, anchos, and or cumin to the chili powder. A touch of strong black coffee can give in interesting depth to the stock. A hodgepodge of various recipes I've used.
Depending on your tastes, you may choose to add oregano, anchos, and or cumin to the chili powder. A touch of strong black coffee can give in interesting depth to the stock.
Number of Servings: 8
Ingredients
-
Chorizo, pork and beef, .5 to .75 pounds
Ground bison (buffalo), 1 pound
Onions, raw, 1 large, chopped
Yellow 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 can
Cilantro, chopped, .5 cup
Directions
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.
Member Ratings For This Recipe
-
ROSSYFLOSSY
-
PETERMORRIS966