Bison and Black Lentil Chili

3 Nov

IMG_1973A bowl of chili on a crisp night with a classic book soothes my soul–bonus points for a crackling fire. I like my chili hearty, so it’s loaded with vegetables and can easily be made vegan/vegetarian by replacing the ground bison with an extra cup of lentils.

Ingredients:

1 lb ground bison (or grass-fed beef, turkey or chicken)

4 large garlic cloves, minced

1 small red onion, diced

6 carrots, chopped

2 red bell peppers, diced

2 heads broccoli cut into florets

5 celery stalks, chopped

1 cup dry black lentils, rinsed

24 oz jar crushed tomatoes, low or no sodium

4 cups vegetable or chicken stock, low sodium

1 tsp sea salt

20 turns cracked black pepper

2 tsp cinnamon

1 tsp crushed red pepper

1 Tbsp dried oregano

2 Tbsp chili powder

1/4 cup fresh cilantro, chopped

 

Directions:

1. In a large stock pot or dutch oven, brown the bison and drain the fat.

2. Add the remaining ingredients, cover with a lid and bring to a boil. Allow the soup to simmer for 40 minutes or until vegetables are tender.

Serves 6-8

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One Response to “Bison and Black Lentil Chili”

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  1. Superbowl Super Foods | Squats and Squash - January 26, 2015

    […] Main Event: bison chili […]

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