Three-Bean Chili with Bison

Ingredients:

The Three Beans:

½ cup (125 ml) pinto beans, dry
1 whole bay leaf
½ cup (125 ml) white beans, dry

¼ cup (60 ml) red beans, dry
8 cups (2 L) water
½ tsp. (2 ml) chili pepper flakes

Bison and Poblano:

10 tsp. (50 ml) olive oil
10 oz. (285 g) cubed bison (fat removed, small diced)
2 oz (60 g) onion, diced
2 oz (60 g) carrots, peeled & diced
1 tbsp. (15 ml) minced fresh garlic cloves
2 tsp. (10 ml) dried oregano

1 tbsp. (15 ml) chilli powder
1 tbsp. (15 ml) ground cumin
¼ cup (60 ml) tomato sauce
½ cups (375 ml) low fat reduced chicken broth or vegetable broth
2 – Poblano chillies, roasted, stem and seeds removed, diced

Vegetables and Spices for Chilli:

2 bunches of parsley, clean and chopped
1 ½ cups (350 ml) red wine vinegar
4 cups (1 L) extra virgin olive oil 2 jalapeños, diced and small

1 tbsp. (15 ml) olive oil
2 tbsp. (30 ml) ground cumin
6 oz (180 g) onion, diced
2 tsp. (10 ml) dried oregano
2 tsp. (10 ml) fresh garlic cloves, minced.
14 oz (435 ml) tomatoes, diced

Salsa:

4 oz (120 g) carrots, diced
½ cup (125 ml) canned tomato sauce
4 oz (120 g) green bell pepper
4 oz red onions, small diced
1 oz (30 g) red Serrano chilies, minced
6 sprigs fresh cilantro

Preparation:

The Three Beans:
Soak the beans together for 1 hour, ideally, overnight. Drain. In medium sized saucepan, combine drained beans, 7 cups water, bay leaf and chilli pepper flakes. Simmer, semi-covered for a 1 hour 20 minutes, or until tender. Discard bay leaf.

Bison and Poblano:
Heat the olive oil in a heavy skillet over medium heat. Ass diced bison and stir until browned, about 10-15 minutes. Add onion, carrot, garlic, and oregano. Sauté 3-5 minutes. Stir in the chilli powder and cumin. Add the tomato sauce and chicken broth and simmer for 10-15 minutes.

Sautéing Vegetables for Chilli and Mixing with Beans: 
In separate sauté pan, heat oil over medium heat. Add onion, garlic, carrot, green bell pepper, and Serrano chili. Saute until soft. Stir in chilli powder, cumin, and oregano. Add diced tomatoes and tomato sauce and simmer for 10 minutes. Add the vegetable spice mixture to the cooked beans, let simmer 10-15 minutes. Adjust seasoning (hot sauces) for heat. If desired, add more water or vegetable broth if beans become to dry.

Adding Bison to the Chilli:
Stir the cooked bison into the chilli and let simmer for another 20-30 minutes. Serve chilli with bison in large heated bowls. Mound
about 2 tablespoon diced red onion on top of chilli and garnish with cilantro sprigs.

This recipe has been produced by the Canadian Bison Association.