When I went outside today my car was encased in ice. It was quite the challenge to try and even begin to get through the ice! So with all these cold (or snowy, depending on where you are) days, there’s nothing like a warm pot of chili to help warm you up.
I’ve been an avid fan of this vegetarian chili for years, and it is still a number 1 chili. But I felt like branching out and making something new. This chili has great flavors, and while it’s sweet it isn’t over powering. I think the flavors would still be awesome without the meat, so if you’re vegetarian, you can totally get in on some of this smoky-sweet action, just add some extra beans. If you’re not vegetarian, you may notice I used bison. Bison is very lean, so it cooks up quickly and doesn’t clump which I liked for this recipe. Lean ground beef or ground turkey would also work just as well in this recipe.
Adapted from Iowa Girl Eats
- 1 Tbsp olive oil
- 1 large onion, diced
- 1 lb ground bison (or ground beef)
- 4 garlic cloves, minced
- 1 large bell pepper, diced
- 1 large (29oz) can crushed tomatoes
- 1 (15oz) can diced tomatoes
- 1 (15oz) can Bush’s Vegetarian Baked Beans
- 2 (15oz) cans black beans, drained and rinsed
- 5 Tbsp chili powder
- 2 Tbsp brown sugar
- 2 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
In a large pot, heat olive oil over medium high heat. Sautee the onion, until beginning to soften and then add the bison and garlic, cook all the way through. Add the diced green onion and cook for another minute. Add the tomatoes, beans, and spices. Mix well and let simmer for 30 minutes. Taste and adjust seasoning as needed.