GHOST PEPPER BISON CHILI WITH QUINOA

Ghost Pepper Bison Chili with Quinoa image

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.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

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

Steps:

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.
Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.
Top each serving evenly with avocado, sour cream, and Cheddar cheese.

Nutrition Facts : Calories 555.4 calories, Carbohydrate 50 g, Cholesterol 82.7 mg, Fat 24.1 g, Fiber 17.1 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 1896.2 mg, Sugar 10.4 g