Happy January! It’s officially wintertime because it is freezing outside and all I want to consume is soup. I saw a friend and fellow coach post this weekend about Chicken & Quinoa chili and it looked so yummy, I decided to make it myself…with a twist because I had just picked up some ground bison meat. If you haven’t tried it yet, bison tastes similar to beef but has about half the fat per serving and fewer calories; making it a leaner option! I made a big old pot so I’d have some leftovers for days!
Bison & Quinoa Chili
1 tsp coconut oil
2 shallots, diced
1 red pepper, diced
1 lb ground bison
1 can diced tomatoes
1 can Cuban style Black Beans (you can also just use a can of Black Beans and add some green chilis to it)
1 cup water
2 tsp smoked paprika
1 tsp allspice
1 tbsp garlic powder
1 1/2tsp cacao powder
1 tsp cumin
1 tsp 21 Seasoning Salute (I get this from Trader Joe’s, it can be omitted or substituted with another spice of your choosing)
1/2 cup uncooked quinoa
salt and pepper to taste
4-5 dashes Tabasco sauce (we like things hot over here)
1. In a large Dutch oven, heat coconut oil on medium high until melted. Then add shallots, peppers and bison meat and work the meat into small pieces and allow to brown while the shallots and peppers begin to cook.
2. Once the meat is browned, add tomatoes, black beans, water and all spices (n.b. feel free to use a Taco Seasoning if you have it in place of these seasonings) and turn down the heat to allow the mixture to simmer for 45 minutes.
3. After 45 minutes, add quinoa and allow to simmer for another 30 minutes or until the quinoa is cooked. Add a few dashes of Tabasco sauce if you like things hot!
There you have it. It’s not fancy food but it is comforting and satisfying. The leftovers can also be frozen for future meals either in individual servings or in one large container.