Ghost Pepper Bison Chili with Quinoa
15Prep Time Minutes
45Total Time Minutes
13Number of Ingredients
1 pound ground bison
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (14 oz each) lower sodium beef broth
1/4 cup white quinoa, uncooked
1 can (15 oz each) black beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained (or try Hunt's® Organic)
1 can (15 oz each) Hunt's® Tomato Sauce (or try Hunt's® Organic)
1/2 cup fresh corn kernels
2 tablespoons ghost pepper chili seasoning mix (see cook's tip)
1 large avocado, pitted, peeled, diced
1/3 cup shredded Cheddar cheese
1/2 cup sour cream
|% Daily Value|
|Total Fat||17 g||27%|
|Saturated Fat||6 g||31%|
|Dietary Fiber||9 g||37%|
|Vitamin C||27 mg||46%|
|Vitamin A||1243 iu||25%|
Heat large saucepan over medium-high heat. Add bison, onion and bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
Stir in broth and quinoa. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until quinoa is tender.
Stir in beans, undrained tomatoes, tomato sauce, corn and chili seasoning mix; simmer uncovered 15 minutes more, stirring occasionally. Top each serving evenly with avocado, cheese and sour cream.
To make chili seasoning mix: Stir together 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/4 tesaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon ghost pepper powder and 1/4 teaspoon salt in small bowl. Use as directed in recipe.
Ghost pepper powder typically is found online or in a local specialty spice store.
Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.