Bison Chili
This chunky, veggie-packed chili is just the thing for cold-weather comfort or watching the game. A surprise ingredient (psst — cauliflower!) adds even more flavor.
  • 1/2pound ground bison
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1/2 head cauliflower, stemmed and cut into small florets
  • 1 medium green bell pepper, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2tsp ground cumin
  • 2tbs no-salt-added chili powder
  • 1tbs apple cider vinegar
  • 1 15-ounce can no-salt-added diced tomatoes
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 1 15-ounce can no-salt-added kidney beans, drained and rinsed
  • 1/2cup loosely-packed cilantro leaves, chopped
  1. Heat a large dutch oven or pot over high heat. When the pot is very hot, add bison and brown it, stirring often for 5 minutes. Add onion and carrot, and cook until both begin to soften, about 5 minutes. Add ½ cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates. Add cauliflower, bell pepper, and garlic, and cook until vegetables begin to soften, about 5 minutes. Add cumin, chili powder, vinegar, tomatoes, and beans along with 1 cup water. Bring to a boil; reduce to a simmer, cover and cook, stirring occasionally, until vegetables are fork tender, about 45 minutes. Serve garnished with chopped cilantro.