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GHOST PEPPER BISON CHILI WITH QUINOA

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 1 pound ground bison
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 can (14 oz each) lower sodium beef broth
  • 1/4 cup white quinoa, uncooked
  • 1 can (15 oz each) black beans, drained, rinsed
  • 1 or try hunt's® organic can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 or try hunt's® organic can (15 oz each) Hunt's® Tomato Sauce
  • 1/2 cup fresh corn kernels
  • 2 see cook's tip tablespoons ghost pepper chili seasoning mix
  • 1 large avocado, pitted, peeled, diced
  • 1/3 cup shredded Cheddar cheese
  • 1/2 cup sour cream
DIRECTIONS

Heat large saucepan over medium-high heat. Add bison, onion and bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.

Stir in broth and quinoa. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until quinoa is tender.

Stir in beans, undrained tomatoes, tomato sauce, corn and chili seasoning mix; simmer uncovered 15 minutes more, stirring occasionally. Top each serving evenly with avocado, cheese and sour cream.