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.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 555 calories; protein 39.4g; carbohydrates 50g; fat 24.1g; cholesterol 82.7mg; sodium 1896.2mg.
The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.
