Archive for March, 2012

March 21, 2012

Slow Cooker Bison Chili with Roasted Corn

Even though the weather has been unseasonably warm, I have still been making some hearty meals. This is recipe is full of flavor, keeps you full and freezes well. You may think that using a slow cooker is a only a Winter method of cooking, but it is also great for when it’s warm out (keeps your house cool).

What you’ll need:

For Chili

  • 1 lb ground Bison
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 cans organic diced tomatoes
  • 1 cup mushrooms, chopped
  • 1 tbsp. chili powder
  • 1tsp. cayenne powder
  • 1 bay leaf
  • 1tsp. Agave nectar
  • 1 tsp. Trader Joe’s Everyday Seasoning
  • kosher salt and fresh ground pepper to taste
  • 1 can organic pinto beans

For Cornbread

  • 1 package Jiffy corn bread/muffin mix
  • 1/2 cup frozen fire roasted corn
  • 1 egg
  • 1/3 cup milk
  • muffin tins or a small rectangle dish

Method:

Brown bison in a pan over medium heat. Once bison is cooked, add chopped veggies, browned bison and beans to slow cooker.

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Let veggies, bison and beans cook down for about 30 minutes. Add spices, canned tomatoes, bayleaf and mushrooms. Let cook for 3-5 hours on low.

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Add agave nectar and stir. Turn off slow cooker and let sit for 10 minutes before eating.

Method For Cornbread:

Preheat oven to 400. Beat jiffy mix, egg, milk and roasted corn together until smooth. Pour into baking dish and bake for 30-35 minutes.

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Spoon chili into glass bowl, add slice of corn bread and 3 slice of avocado for creaminess. Gnash on!

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