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ALL OF THE BEANS.
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Ghost Pepper Bison Chili with Quinoa
Bush's® Black Chili Beans come together with ghost pepper chili seasoning, tender bison and quinoa in this spicy chili creation.
- Prep Time
15 Mins
- Cook Time
30 Mins
- Serves
6 to 8
Ingredients
- 1 lb ground bison
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper
- 1 can (14 oz) lower sodium beef broth
- ¼ cup white quinoa, uncooked
- 1 can (15.5 oz) Bush's® Black Chili Beans, undrained
- 1 can (14.5 oz) Hunt’s® Diced Tomatoes, undrained
- 1 can (15 oz) Hunt’s® Tomato Sauce
- ½ cup fresh corn kernels
- 2 Tbsp ghost pepper chili seasoning mix (see tips below)
- 1 large avocado, pitted, peeled, diced
- ⅓ cup shredded Cheddar cheese
- ½ cup sour cream
Cooking Instructions
- 1HEAT
Heat large saucepan over medium-high heat.
- 2COMBINE
Add bison, onion and bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain. Stir in broth and quinoa.
- 3BOIL
Bring to a boil.
- 4SIMMER
Cover, reduce heat and simmer 15 minutes or until quinoa is tender.
- 5ADD
Stir in beans, undrained tomatoes, tomato sauce, corn and chili seasoning mix; simmer uncovered 15 minutes more, stirring occasionally.
- 6GARNISH
Top each serving evenly with avocado, cheese and sour cream. Serve with cornbread.
- 7TIPS
To make chili seasoning mix: Stir together 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon ghost pepper powder and 1/4 teaspoon salt in small bowl. Use as directed in recipe. Ghost pepper powder typically is found online or in a local specialty spice store. Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.