Monday, July 18, 2016
It's a way to crock pot cook so I don't have to heat the oven and leftovers are great on a baked potato or a piece of cornbread with a big salad or in a Tupperware with chopped raw vegetables and some fruit for dessert for a tote-able lunch to work during the following week.
This is made with bison for a low fat punch of protein - but feel free to substitute TVP or extra beans for a vegetarian version. If you don't do garlic and onion you will find the other spices still make a wonderfully fragrant pot of chili.
2 pounds ground bison
1 sweet onion chopped
4 teaspoons minced garlic
1 bell pepper finely chipped
1 cup carrots julienned then chopped (I use my "zoodle" tool from Amazon)
1/2 - 1 cup cup celery (whatever you have on hand)
1 jalapeno, de-seeded and chopped
can of tomato sauce
1 28 ounce can crushed tomatoes (I LOVE Muir Glenn fire-roasted organic)
2 teaspoons honey
1 teaspoon molasses
1 can black beans drained
1 can kidney beans drained
2 Tablespoons Penzey's Chili 9000 (or your favorite chii powder)
1 Tablespoon oregano
1 Tablespoon basil
1 Tablespoon Cumin
dash of Scoville Brothers Singing Smoke hot sauce (or your favorite)
1/2 teaspoon crushed red pepper (use a pinch if you want it milder)
Saute onion and garlic (if using) with bison in pan over medium heat. When meat is no longer pink, add to slower cooker with remaining ingredients. Cover and cook on low 8 hours.
Top with tortilla strips, non fat sour cream or greek yogurt, reduced fat cheese (just a little bit) and cilantro and or/onion
Note: I've also made this and used just black beans, replacing the celery with finely chopped sweet potato. and substituted a small shot of tequila for the honey and molasses - YUMMY!