- 1 pound ground bison
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1 (14 ounce) can lower sodium beef broth
- 1/4 cup white quinoa, uncooked
- 1 (15 ounce) can black beans, drained, rinsed
- 1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
- 1 (15 ounce) can Hunt's® Tomato Sauce
- 1/2 cup fresh corn kernels
- 2 tablespoons ghost pepper chili seasoning mix (see Cook's Tip)
- 1 large avocado - pitted, peeled, and diced
- 1/2 cup sour cream
- 1/3 cup shredded Cheddar cheese
- Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
- Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
- Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.
- Top each serving evenly with avocado, sour cream, and Cheddar cheese.
05/05/2018
recipepes.com
Ghost Pepper Bison Chili with Quinoa, recipe
PT15M
PT1H
5
455 calories
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