Bison and Kale Chili

Ann Dunaway Teh & Lesley Baradel
Bison and Kale Chili
Bison and Kale Chili

Bison and Kale Chili

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Course Beef, Soups & Stews
Servings 6 servings
Calories 244 kcal

Ingredients
  

  • 1/2 tsp extra-virgin olive oil
  • 2 tsp minced garlic
  • 1 lb ground bison
  • 5 stalks celery, chopped
  • 5 large carrots, peeled and chopped
  • 1 large onion diced
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 28-oz can no salt added diced tomatoes
  • 1 14.5-oz can no salt added red kidney beans, drained and rinsed
  • 2 Tbsp tomato paste
  • 5 cups water
  • 4 cups kale leaves, torn into pieces
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the garlic and bison. Stir frequently to break the bison into smaller pieces. Cook until the meat is no longer pink.
  • Add the celery, carrots, onion, chili powder, and cumin. Stir well. Cook mixture until the onions begin to soften, about 5 to 7 minutes.
  • Add the canned tomatoes, beans, tomato paste, and water. Stir well to combine. Cover and simmer for approximately 20 minutes.
  • Stir in the kale leaves and season with salt and pepper. Cook just until the kale leaves wilt then serve.

Notes

Make Ahead: Chop the celery, carrots and onions beforehand. Keep covered in the refrigerator until ready to use.
Simplify It: Buy the celery, carrots and onions already chopped in the produce section or in the frozen food section.
Mix It Up: Use lean ground beef or turkey in place of the bison.
Chef’s Note: If you have leftover tomato paste, scoop it onto a piece of wax paper in 1 tablespoon heaps. Put in freezer. Once frozen, put in a resealable bag to use in recipes whenever you need tomato paste.

Nutrition

Calories: 244kcalCarbohydrates: 29gProtein: 22gFat: 5gSaturated Fat: 2gCholesterol: 41mgSodium: 367mgFiber: 10gSugar: 10g
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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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