When winter rolls in and we’re in the depths of January snow season, soup is on serious rotation here in NYC. Fragrant and flavorful spices can make any veggie and bean mixture amazing, which is why chili is probably the most versatile of soups. Here I use a hearty and lean bison for a healthy protein boost with tons of veggies and topped with even more. Crispy cauliflower is one of my favorite ways to sneak extra nutrition into a meal with flavor and texture even the pickiest of eaters love. Add the cauliflower in at the end so it doesn’t get soggy. The best part of this one pot meal is you can make up a huge pot, serve, and save in the freezer for many more meals.
- 1 lb. ground organic bison meat
- 1 medium yellow onion, diced into 1/2
- 1 large red pepper
- 3 large carrots, peeled and diced into 1/2
- 3 celery sticks, peeled and diced into 1/2
- 2 cloves of fresh garlic, minced
- 1 Tbsp. ground cumin
- 3/4 Tbsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 Tbsp. light brown sugar
- 1 - 28 Oz. can of crushed tomatoes
- 1 - 15 oz. can black beans, drained
- 1 - 15 oz. can kidney beans, drained
- Chicken Stock
- For Topping:
- 3 cups cauliflower rice
- salt and pepper for seasoning
- shredded cheese, like a high quality white or yellow cheddar
- In a large dutch oven or sauce pan, heat 1 Tbsp. olive oil. Add in the bison and stir to coat with oil, breaking up the meat. Allow to brown over medium heat for about 5 minutes, stirring occasionally.
- Add in the onions and sauté. Continue simmering for 3 minutes. Add in the remaining veggies: diced peppers, carrots, and celery. Stir and then add in the spices: cumin, chili, onion powder, and garlic powder. Stir to coat.
- Allow the spices to cook with the remaining ingredients until they become fragrant, about 5 minutes. Add in the brown sugar, stir, and continue cooking for another 5 minutes. Once all of the spices and sugar have begun to darken and caramelize, add in the can of tomatoes. Stir, scrapping up the brown, caramelized bits from the bottom of the pan.
- Add in the drained canned beans and stir. Add in 1/2 cup of chicken stock, adding more if it does not seem to have enough liquid.
- Cover and cook on medium/low heat for 1 hr. This can continue to simmer on low for up to 2 hrs.
- 20 minutes before you’re ready to serve, prepare the crispy cauliflower rice. Cauliflower rice can be prepare by buying a whole cauliflower head and grating with a box grater. Many supermarkets, such as whole foods, now carry it bagged, pre-cut.
- In a medium to large saute pan, heat 2 Tbsp. olive oil.
- Add in the cauliflower rice and stir to coat. Allow to cook on medium heat, stirring constantly, until it becomes slightly browned and crispy, about 10 minutes.
- Serve in 6 large bowls, each person with 1/2 cup cauliflower rice and shredded cheese.
** This chili can be made and stored in an air tight container in the refrigerator for up to 2 weeks. Freeze and keep for 1 month.