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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Bison Chili With Chickpeas And Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions