Beef / Pork

Bison and Chorizo Chili with Garbanzos is for Lunch.

Bison and Chorizo Chili with Garbanzos takes 45 minutes to prepare.

Bison and Chorizo Chili with Garbanzos takes 180 minutes to cook.

Bison and Chorizo Chili with Garbanzos makes 8 servings.

The ingredients for Bison and Chorizo Chili with Garbanzos are:

Chorizo, pork and beef, .5 to .75 pounds
Ground bison (buffalo), 1 pound
Onions, raw, 1 large, chopped
Yellow Peppers (bell peppers), chopped, .33 cup
Red Peppers (bell peppers), chopped .33 cup
Green Peppers (bell peppers), chopped, .5 cup,
Garlic, chopped, fresh, 1 tbls.
Salt, 1 tsp.
Canned Tomatoes, 6 cups
Organic Beef Broth, 2 cups
Chili powder, 4 tbsp.
Chickpeas (garbanzo beans), 14.5 oz can
Cilantro, chopped, .5 cup

Here is how you make Bison and Chorizo Chili with Garbanzos:

Preheat oven to 400.Remove casings from chorizo and break up into bite-sized pieces in an oven-safe pan. Roast on 400 for 30 minutes. This removes much of the fat.While the chorizo is roasting, saute vegetables in a large pot over medium-high heat. (I used a spray of olive oil to keep them from sticking.) When the vegetables are softened, add the chorizo and the ground bison, stirring to break up the ground bison. Cook until bison is browned, 3-4 minutes, then add seasonings. Continue cooking just until seasonings begin to stick to the pot. Add tomatoes & stock, and bring to boil. When the chili boils, reduce heat to low & simmer 3 hours, stirring about every 20 minutes, making sure the heat is not too high (you don't want the chili to stick to the bottom.) In the last hour, add the garbanzo beans (drained & rinsed, if using canned.) Add fresh cilantro in the last 10 minutes of cooking.Yield: eight 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SUCCUBUS.

The nutritional information for Bison and Chorizo Chili with Garbanzos is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 426.5

• Total Fat: 24.4 g
• Cholesterol: 80.2 mg
• Sodium: 1,355.7 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 5.8 g
• Protein: 28.0 g