Harvest Season: Bison Chili & Chile Recipe (or Vegan Chili & Chile)

The morning sun rises behind a silver curtain of clouds. Brisk air rushes through the open door and my pig runs out gleefully. Sweet and cold, redolent with woodsmoke, this autumn morning. I wrap my robe more tightly around my waist and stand in the doorway, steam rising from coffee in hand. The leaves, newly crimson and gold, flutter breezily.

Seasons change quickly in the north country. Just this side of the equinox, already I feel winter hovering on the horizon. But for now, and for however briefly, the mountains shine in transitional splendor.

The glorious days lure us outside; the evening hearth, literal or metaphorical, draws us in. We gather, to whatever extent we can during these unprecedented times, around the table to break bread.

SERVINGS: 4-6
TOTAL TIME: 
1 HOUR

Ingredients

  • 4 Tbsp olive oil, divided
  • 1 small yellow onion, diced (approximately 1 cup)
  • 1 medium sweet potato, cut into 1/2" cubes
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced
  • 2 carrots, diced
  • 1 cup (fresh or frozen) corn kernels
  • 1 lb ground bison**
  • 1 tsp ground chipotle chili pepper
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • 2 cloves garlic, minced
  • 1 28-oz can diced tomatoes
  • 1 15-oz can black beans, drained & rinsed
  • 1 cup water
  • 1/4 Cup Clear Light Green Chili Flakes
  • Optional garnishes: grated cheese, sliced jalapeño, avocado, cilantro, lime wedges

 **This dish, like many chilis, is versatile. If ground bison is not available, you can substitute ground beef, ground turkey, or ground chicken. For a vegetarian/vegan version, you can use a 16-oz package of firm or extra firm tofu, pressed, patted dry, and crumbled.

Instructions

  1. Heat a cast iron dutch oven over medium-low heat.
  2. Add 2 Tbsp olive oil, then the onion, and sauté until translucent (5-7 minutes).
  3. Add the sweet potato, red bell pepper, jalapeño pepper, carrots, and corn kernels and sauté for 5 more minutes.
  4. Remove the vegetables to a large bowl and set aside.
  5. Add the remaining 2 Tbsp olive oil to the dutch oven and increase the heat to medium.
  6. Brown the meat by adding it to the pot, breaking it into smaller pieces, and cooking thoroughly.
  7. Add the vegetables back to the pot, along with the chili powder, cumin, coriander, black pepper, sea salt, and garlic. Stir to coat the meat and vegetables with the spices and sauté for about one minute.
  8. Add the canned, diced tomatoes (with juices), black beans, and water to the pot. Raise heat to high and bring to a boil.
  9. Once boiling, reduce heat to low and simmer, stirring occasionally, for about 30-40 minutes (until sweet potatoes are soft).
  10. Serve and top with desired garnishes.