It is snowy out in Ohio and chili seems like the only cure so we just recreated this amazing Bison & Poblano Chili we made a few months back. Cody is a chili freak so I promise this is worth your while! Swap in the bison for a healthier chili than your traditional kind with beef or sausage.

The poblanos provide a nice change from your standard chili and, if you leave the seeds in, add some good heat. If you do not like spicy, remove the seeds and use less cayenne. This is your official warning!

If you are experiencing snowy weather and cold temperatures, I promise this will make you forget about the winter mess outside and make you feel cozy inside!

Ingredients

Chili

• 42.5 oz. of organic crushed tomatoes (1 large can and 1 small can)
• 6 oz. can of chipotle peppers in adobo sauce
• 10 cloves garlic, minced
• 1 medium red onion, diced
• 1 lb. ground bison
• 3 large poblano peppers, diced
• 1/2 tbsp. ground cumin
• 1 tsp. cayenne
• 1/4 tsp. paprika
• Smoked salt and pepper to taste
• 1 can black beans
• 1 can garbanzo beans

Garnish (Optional)

• Fresh cilantro
• Jalapeno slices
• Sour Cream
• Cheddar Cheese, grated
• Avocado, sliced

Instructions

In a medium sized pot set to low heat, add the tomatoes, chipotle peppers, garlic, poblano peppers, and the red onion. Season with cumin, cayenne, paprika and some salt and pepper (start with less salt and pepper as you can always add more). Let simmer for a few minutes and then turn the heat up to medium.

Meanwhile, in a skillet, brown the bison.

When the meat is browned, add it into the pot with the tomato mixture. Add all of the beans and stir together.

Cover the pot and let it simmer for at least an hour, longer preferably. The longer you let this cook, the better the flavors get. If you would like, add everything into a crockpot instead of a pot and let it cook on low all day. (Yummmmm!)

Top each serving with cilantro, sour cream, jalapeno, cheese, and/or avocado for optimal taste!