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Hearty Bison and Black Bean Chili

Hearty Bison and Black Bean Chili

with Mexican-Spiced Sweet Potatoes

Custom recipe
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We're giving chili night an upgrade with Mexican-seasoned sweet potatoes, smoky bison and hearty beans! A dollop of sour cream and a sprinkle of cheese finishes each bowl with a fresh and creamy touch.

Tags:Family FriendlyOptional Spice
Allergens:MilkMustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Lean Ground Bison

340 g

Sweet Potato

1 unit

Beef Broth Concentrate

3 tbsp

Sour Cream

(ContainsMilk)

370 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

370 mL

Black Beans

7 g

Cilantro

¼ cup

Cheddar Cheese, shredded

(ContainsMilk)

1 tbsp

Tex-Mex Paste

(ContainsMustard)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories787 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate70 g
Sugar18 g
Dietary Fiber17 g
Protein39 g
Cholesterol100 mg
Sodium1640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Peeler
Measuring Spoons
Strainer
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the Mexican Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.

2

Meanwhile, drain beans, reserving liquid, then rinse beans. Roughly chop cilantro.

3

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bison, remaining Mexican Seasoning and Tex-Mex paste. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with pepper.

4

Add broth concentrate, beans, crushed tomatoes and 1/2 cup reserved bean liquid (dbl for 4 ppl). (TIP: Use less liquid if you prefer a heartier chili!)Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly, 6-9 min. Season with salt and pepper, to taste.

5

Stir sweet potatoes into chili. Divide chili between bowls. Top with cheese and cilantro. Dollop sour cream over top.