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Ghost Pepper Bison Chili with Quinoa


"Spicy bison and quinoa chili with the addition of black beans and corn for a hearty recipe to top with avocado, cheese, and sour cream."
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1 h 25 m servings 555 cals
Original recipe yields 4 servings

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  • Prep

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  1. Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
  2. Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
  3. Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.
  4. Top each serving evenly with avocado, sour cream, and Cheddar cheese.


  • Cook's Tips:
  • To make chili seasoning mix: Stir together 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon ghost pepper powder, and 1/4 teaspoon salt in a small bowl. Use as directed in recipe.
  • Quinoa typically is found in the rice and pasta section of supermarkets. If is not pre-washed, rinse well before cooking to remove the natural bitter coating.
  • Ghost pepper powder is typically found online or in a local specialty spice store.

Nutrition Facts

Per Serving: 555 calories; 24.1 g fat; 50 g carbohydrates; 39.4 g protein; 83 mg cholesterol; 1896 mg sodium. Full nutrition

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The was a pretty good recipe, but had way too little chili powder for the seasoning mix. Changed that to 1/2 cup, doubled all the other spices, and then it was terrific.