Bison Chili Loaded with Veggies

Geared for meal prep, adjust portions as needed! Enjoy pictures of Zoey loving this meal below. 💜

Ingredients:

• 3 pounds lean ground bison (or meat of choice- lean ground beef, chicken, or turkey)

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 orange bell pepper

• 2 carrots, diced (or I love using the colorful baby carrots!)

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 (28 ounce) can crushed tomatoes

• 1 (16 ounce) can kidney beans, rinsed and drained

• 1 (16 ounce) can low-sodium black beans, rinsed and drained

• 1 (15 ounce) can diced tomatoes, drained

• 1 cup frozen or canned white corn kernels

• 1 1/2 Tbsp chili powder

• 3 Tbsp minced garlic

• 1/2 Tbsp Swerve brown sugar

• 3 teaspoons paprika

• 3 teaspoons dried oregano

• 1/2 teaspoon ground cayenne pepper

• 2 Tbsp ground cumin

• 1 1/2 teaspoon salt

• 1 1/2 teaspoon ground black pepper

• Shredded cheese, for serving

Instructions:

1. Cook the bison and stir until beginning to brown. Add onion, bell peppers, and carrots; cook and stir until the vegetables begin to soften, 5 to 7 minutes.

2. Stir zucchini and yellow squash into the bison mixture; continue cooking until it is completely browned. Drain excess liquid from the pot and return to medium heat.

3. Stir in the crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic; bring to a boil.

4. Season the mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.

5. Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

6. Top with shredded cheese and serve hot!

Cannot shovel in fast enough! YUM!

Oh yeah, this thing. Was I supposed to use this?

This is much easier!