Bison Chili with Cinnamon and Chocolate
  • 2 poblano peppers
  • 1 red pepper
  • 2 Tbsp extra-virgin olive oildivided, 30 mL
  • 1lb ground bison450 g
  • 1 onionfinely diced
  • 2 garlic clovespeeled and crushed
  • 1 Tbsp chili powder15 mL
  • 1tsp cinnamon5 mL
  • 1/2tsp dried oregano2 mL
  • 3/4tsp cumin4 mL
  • 1/4tsp sweet smoked paprika1 mL
  • 1/4tsp salt1 mL
  • 28oz can whole tomatoes796 mL
  • 19oz can pinto beansdrained and rinsed, 540 mL
  • 19oz can black beansdrained and rinsed, 540 mL
  • 1 Tbsp raw cacao powder15 mL
  • 2 Tbsp chopped fresh cilantro30 mL
  • 1oz goat cheesecrumbled (optional), 28 g
  1. Turn oven broiler to high. On baking sheet, place poblano and red peppers and place under broiler. Turn peppers occasionally, as each side blackens under the heat. When all sides of peppers have been fully blackened, remove from oven and place in paper bag to cool. Once peppers are cool, peel and discard skin and seeds and cut in small dice.
  2. In large heavy-bottomed pot over medium-high heat, add 1 Tbsp (15 mL) olive oil and brown ground bison for about 10 minutes, until cooked through. Remove from pot and set aside.
  3. To heavy-bottomed pot, add remaining 1 Tbsp  (15 mL) olive oil along with onion and sauté for 5 minutes, until onion is soft. Add crushed garlic cloves, cooking for a further 3 to 5 minutes on low heat. 
  4. In small bowl, combine chili powder, cinnamon, oregano, cumin, paprika, and salt. Add to onion and garlic in pot, then add diced roasted peppers and cooked bison. Stir through. Add tomatoes, half filling the empty can with water to rinse out any remaining tomato sauce, and add directly to pot. Add pinto beans and black beans with cacao powder and simmer on medium-low heat for approximately 40 minutes, until the tomatoes have broken up. Serve with chopped cilantro and crumbled goat cheese (if desired).
Recipe Notes

Each serving contains: 301 calories; 22 g protein; 12 g total fat (4 g sat. fat); 23 g total carbohydrates (6 g sugars, 7 g fibre); 185 mg sodium