Bison chili

Oh hai there! It's been a loooong time since I've updated the blog with a new recipe. At the beginning of my hiatus, I was frantically getting the last details of my wedding together, getting married, and then dealing all of the fun stuff that goes with changing one's last name. After that, though, I have no excuses. In addition to having some pretty bad writer's block (blogger's block?), I was just plain slacking all around. Well, except for when it came to playing Battlefield 4. I definitely wasn't slacking there.

Anyway, I think the day after New Year's Day is as good a time as any to get back on the blogging wagon! This time of year can be tough, because while many of us resolve to eat healthier and get in shape, it can be hard to find the motivation to go outside when it's cold, and your body still longs for warm, hearty foods. This bison chili is luckily both hearty and healthy, and the recipe makes enough for plenty of leftovers. Bison is even leaner than lean ground beef, and it's relatively easy to find at your regular grocery store. I also added a little cinnamon to this recipe. Cinnamon aids weight loss and helps prevent diabetes, and it adds a delicious kick to this recipe. Don't worry, it's not overpowering and it doesn't make the chili taste sweet.

Ingredients:

1 lb ground bison
1 yellow or white onion, diced
2 cloves of garlic, minced
15 oz can diced tomatoes
15 oz can tomato sauce
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
4 oz can diced green chilis
1 tsp chili powder
1/2 tsp chipotle chili powder
1/4 tsp cinnamon
olive oil cooking spray
1/2 cup shredded, reduced-fat Mexican blend cheese (optional)
1/2 cup water (optional)

Spray a pan with cooking spray and brown the bison over medium heat until cooked through, then drain. In a separate pan, spray cooking spray and cook onions on medium high heat until translucent, about 5 minutes. Add garlic and cook until golden, about 3 minutes. Add bison, onion, garlic, and remaining ingredients (excluding the cheese) to a large pot. You may choose to add 1/2 cup water if the chili is too thick. I did, and it did not compromise the flavor at all. Heat chili over medium heat until it boils, then reduce heat to low and simmer for 20 minutes. Top with 1 Tbsp cheese per serving.

Nutrition information per serving (serves 8):

Calories: 237 | Fat: 6g | Carbs: 28g | Protein: 21g | Fiber: 5g