I am very excited to introduce you to my dear blogger friend, Robyn, from Simply Fresh Dinners. You are just going to love her healthy, simple and fun recipes. Robyn’s recipes uses fresh ingredients and are easy to prepare. Her recipe photos are just awe-inspiring. When you can make healthy food look this delicious, you know her food and her photography are stupendous.
Robyn lives in Canada and I live essentially on the furthest plane trip away in Hong Kong, China. On a map, it seems like we are a world apart but our values are the same in that we want to be able to eat healthy delicious food that does not take forever to prepare. I love all of Robyn’s recipes but some of my favorite are her Spring Vegetable Pasta, Tuscan Vegetable Soup and her Spicy Lime Shrimp with Drunken Grapes. Please stop on by and give Robyn a visit and you can decide for yourself which recipes you like the best.
Robyn and I met, well in the virtual sense of the word, around 3 years ago when we both first started blogging. I guess I was one of the first persons to leave a comment on her blog and we have been blog buddies ever since. Please head on over and leave her a comment, join her on google +, twitter, Facebook or maybe try a smoke signal.
Without further ado, please join me on welcoming Robyn, from Simply Fresh Recipes, and her delicious recipe for Bison Chili.
Hello there! I’m Robyn from Simply Fresh Dinners and thrilled to be here for my first guest post for Bam’s Kitchen. I have been a fan of Bobbi’s cooking magic for quite some time now so I jumped at the chance to join her here on the blog today.
First of all, I have a confession to make – I am a chili addict. A happily addicted chili enthusiast who will try almost any kind I come across. I’ve been pondering a new chili recipe since late summer but nothing original came to mind until I visited a local farm where I came across some bison meat and this dish was born.
Now if you’re a little shy of trying bison, no worries, you can easily substitute beef or turkey. Actually, I mixed a little ground turkey with the bison as well but I thought it would make the title even scarier to some!
I’ve been reading so much about bison meat lately and I was long overdue from giving it a try. Bison meat is a nutritionally superior red meat. It is natural without growth hormones, steroids, drugs or chemical residue. It is also extremely low in fat with 1/3 less fat than beef. A single serving of bison provides much of your daily protein, iron and zinc requirements, plus most of the antioxidant selenium your body needs each day.
Bison are raised and processed without additives, preservation, steroids, growth hormones or drug residues. Bison spend the majority of their life grazing on forage and some producers finish their bison on grass while others finish on grains. It tastes much like beef but slightly sweeter and richer.
Have I made my case yet? Many grocery stores are carrying it now but, depending on where you live, you may have to search a little to find it.
The meatballs are packed with loads of flavor and baking them makes for a healthier dish. I had some meatballs left over that went into the freezer so now it`s time to think up another recipe where I can use them. I welcome any suggestions. After all, it took me 3 months to come up with this one so I need all the help I can get!
If you are vegetarian or vegan, just omit the meatballs. The chili has a little bit of heat and lip-smacking deliciousness of the Southwest and I added some chipotle peppers in adobe sauce for good measure.
The readers on my blog will tell you that I insist on fresh herbs in my dishes and this is no exception. The fresh oregano in the meatballs made such a difference and you wouldn`t want to miss out on that extra bit of flavor.
I hope you enjoyed my Southwestern spin on chili today. It`s been such a pleasure to bring you one of my dishes. Thanks, Bobbi!
- ground bison - 10 ounces
- ground turkey - 6 ounces extra lean
- olive oil - 2 tablespoons, extra virgin
- onion - 1 Spanish diced
- garlic - 3 cloves, minced
- tomato paste - 1 teaspoon
- cumin powder - 1/2 teaspoon
- oregano - 1.5 tablespoons fresh, chopped
- chili powder - 1/2 teaspoon
- orange zest - from half of an orange
- hot sauce - 2 dashes
- panko bread crumbs - 1/4 cup
- red pepper flakes - pinch
- salt and pepper - to taste
- olive oil - 1 tablespoon, extra virgin
- onion - 1/2 chopped
- garlic - 2 cloves, minced
- red bell pepper - 1/2 diced
- chili powder - 2 tablespoons
- paprika - 2 tablespoons smoked
- cumin powder - 1 teaspoon
- salt and pepper - to taste
- tomatoes - 2 cups, cherry, halved
- chipolte in adobo - 1 canned plus 1 tablespoon adobo sauce
- tomatoes canned - 28 ounce can (organic if you can get it)
- black beans - 1 can, drained and rinsed well
- kidney beans - 1 can, drained and rinsed well
- corn - 10 ounce bag frozen corn or can use fresh
Preheat oven to 400 F
Heat 2 tablespoons extra virgin olive oil in small pan and saute onion, garlic, tomato paste, salt and pepper; about 2 minutes. Set aside to cool.
Mix bison and turkey together well and then add remaining ingredients including cooled onion mixture. Mix well and form meatballs. Do not over-handle the meat. I make golf sized balls but the size is your choice.
Place meatballs on parchment paper on baking sheet and bake for 15 minutes.
Heat olive oil in large pan and saute onion and garlic until soft. About 3 minutes. Add red pepper and cook for 2 minutes.
Add chili powder, cumin, smoked paprika and salt and pepper - cook for 1 minute.
Add tomatoes, adobe sauce, canned tomatoes, beans and corn; mixing well. Bring to a boil, cover partially and simmer for 30 minutes.
Add meatballs and simmer for an additional 10 minutes.
Options for topping: fresh cilantro, cherry tomatoes, cheddar cheese, spring onions, sour cream.
Prep Time: 30 minutes Cook Time: 45 minutes Yield: 6-8 persons