Ghost Pepper Bison Chili with Quinoa

Spicy bison and quinoa chili with the addition of black beans and corn for a hearty recipe to top with avocado, cheese, and sour cream.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 555 Calories

Ingredients

• ½ cup sour cream
• ½ cup chopped green bell pepper
• ⅓ cup shredded Cheddar cheese
• ½ cup fresh corn kernels
• ½ cup chopped yellow onion
• 1 (15 ounce) can black beans, drained, rinsed
• 1 pound ground bison
• 1 (14 ounce) can lower sodium beef broth
• ¼ cup white quinoa, uncooked
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
• 1 (15 ounce) can Hunt's® Tomato Sauce
• 2 tablespoons ghost pepper chili seasoning mix (see Cook's Tip)
• 1 large avocado - pitted, peeled, and diced

Recipe Instructions

Step 1

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.

Step 2

Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.

Step 3

Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.

Step 4

Top each serving evenly with avocado, sour cream, and Cheddar cheese.