Bison Chili With Chickpeas And Acorn Squash Recipe

Name: Bison Chili With Chickpeas And Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles; 2 cups unsalted beef stock (such as Swanson); 1 (8-ounce) package fresh cremini mushrooms; Cooking spray; 1 1/2 pounds 90% lean ground bison or ground sirloin; 1 teaspoon kosher salt, divided; 3/4 teaspoon black pepper, divided; 2 cups chopped onion; 1 cup chopped green bell pepper; 1 tablespoon minced garlic; 1 tablespoon unsalted tomato paste; 1 tablespoon chili powder; 2 teaspoons dried oregano; 1 teaspoon ground coriander; 3/4 teaspoon cumin seeds, toasted; 1 (12-ounce) bottle dark Mexican beer; 1 (28-ounce) can crushed tomatoes; 2 cups (1/2-inch) cubed peeled acorn squash; 1 (14.5-ounce) can unsalted chickpeas, rinsed and drained; 1/2 cup reduced-fat sour cream; 1/2 cup chopped fresh flat-leaf parsley

Servings: persons

2 dried ancho chiles
2 cups unsalted beef stock (such as Swanson)
1 (8-ounce) package fresh cremini mushrooms
Cooking spray
1 1/2 pounds 90% lean ground bison or ground sirloin
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon unsalted tomato paste
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground coriander
3/4 teaspoon cumin seeds, toasted
1 (12-ounce) bottle dark Mexican beer
1 (28-ounce) can crushed tomatoes
2 cups (1/2-inch) cubed peeled acorn squash
1 (14.5-ounce) can unsalted chickpeas, rinsed and drained
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh flat-leaf parsley

1
Combine chiles and stock in a microwave-safe bowl; microwave at HIGH 3 minutes. Let stand 10 minutes. Remove stems. Combine chile mixture and mushrooms in a blender; process until smooth.
2
Heat a Dutch oven over high heat. Coat pan with cooking spray. Add bison, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until browned, stirring to crumble. Remove bison from pan. Reduce heat to medium-high. Add onion and bell pepper to pan; saute 5 minutes. Stir in garlic; saute 1 minute. Stir in tomato paste; cook 2 minutes, stirring frequently. Add chili powder, oregano, coriander, and cumin; saute 30 seconds. Return bison to pan. Stir in beer; cook 3 minutes or until liquid is reduced by half. Stir in mushroom mixture and tomatoes; bring to a simmer. Reduce heat, and simmer 25 minutes. Stir in squash and chickpeas; simmer 45 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Top with sour cream and parsley.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 dried ancho chiles, 2 cups unsalted beef stock (such as Swanson), 1 (8-ounce) package fresh cremini mushrooms, Cooking spray, and more.

Yes, Bison Chili With Chickpeas And Acorn Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bison Chili With Chickpeas And Acorn Squash

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