Three-Bean Chili with Bison and Poblano Chili

Ingredients

  • The Three Beans
  • 1/2 cup (125 ml) pinto beans dry
  • 1/2 cup (125 ml) white beans dry
  • 1/4 cup (60 ml) red beans dry
  • 1 whole bay leaf
  • 1/2 tsp (2 ml) Chili pepper flakes
  • 8 cups (2 L) water
  • Bison and Poblano
  • 2 Poblano Chilies roasted, stem and seeds removed, diced
  • 10 tsps (50 ml) olive oil
  • 10 ozes (285 grams) bison loin fat removed, small diced
  • 2 ozes (60 grams) onion diced
  • 2 ozes (60 grams) carrots peeled & diced
  • 1 tbsp (15 ml) minced fresh garlic cloves
  • 1 tsp (10 ml) dried oregano
  • 1 tbsp (15 ml) chili powder
  • 1 tbsp (15 ml) ground cumin
  • 1/4 cup (60 ml) tomato sauce
  • 1 1/2 cups (375 ml) low fat reduced chicken broth or vegetable broth
  • Vegetable and Spices for Chili
  • 1 tbsp (15 ml) olive oil
  • 6 ozes (180 grams) onion diced
  • 2 tsps (10 ml) Fresh garlic cloves minced
  • 4 ozes (115 grams) carrots diced
  • 4 ozes (115 grams) green bell pepper seeded, minced
  • 1 oz (28 grams) red Serrano chilies seeded, minced
  • 2 tsps (30 ml) ground cumin
  • 2 tsps (10 ml) dried oregano
  • 14 ozes (398 ml) tomatoes diced
  • 1/2 cup (125 ml) canned tomato sauce
chili-1000px
  • See more:
  • Prep Time: Minutes
  • Cooking Time: Minutes
  • Serves:

Instructions

The Three Beans:
Soak the beans together for 1 hour, ideally, overnight. Drain. In medium sized saucepan, combine drained beans, 7 cups water, bay leaf and chili pepper flakes. Simmer, semi-covered for a 1 hour 20 minutes, or until tender. Remove the bay leaf and discard.

Bison and Poblano
Heat the olive oil in a heavy skillet over medium heat. Add diced bison and stir until browned, about 10-15 minutes. Add onion, carrot, garlic, and oregano. Sauté 3-5 minutes. Stir in the chili powder and cumin. Add the tomato sauce and chicken broth and simmer for 10-15 minutes.

Sautéing Vegetables for Chili and Mixing with Beans.
In separate sauté pan, heat oil over medium heat. Add onion, garlic, carrot, green bell pepper, and Serrano chili. Sauté until soft. Stir in chili powder, cumin, and oregano. Add diced tomatoes and tomato sauce and simmer for 10 minutes.
Add the vegetable spice mixture to the cooked beans, let simmer 10-15 minutes. Adjust seasoning (hot sauces) for heat. If desired, add more water or vegetable broth if beans become to dry.

Adding Bison to the Chili:
Stir the cooked bison into the chili and let simmer for another 20-30 minutes. Serve chili with Bison in large heated bowls. Mound about 2 tablespoon diced red onion on top of chili and garnish with cilantro sprigs.

Submitted By: the Canadian Bison Association