Smoky Maple Bison Chilli
with Bacon and Spiced Tortilla Chips
This smoky chilli subtly sweetened with maple syrup will hit all the right spots as the weather cools down. The double dose of bison and bacon makes it extra hearty and the gooey cheddar cheese takes it to the next level!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
200 g
Green Bell Pepper
370 mL
Kidney Beans
370 mL
Crushed Tomatoes
1 unit
Beef Broth Concentrate
1 tbsp
BBQ Seasoning
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains Sulphites)
2 tbsp
Maple Syrup
85 g
Tortilla Chips
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Green Onion
113 g
Onion, chopped
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Cut bacon into 1/4-inch pieces. Add bacon to a cold large pot. Heat the pot over medium-high heat. Cook bacon, stirring occasionally, until golden-brown and crispy, 4-6 min. Remove the pot from heat. Using a slotted spoon, transfer bacon onto a paper towel-lined plate, reserving bacon fat in the pot.
While bacon cooks, core, then cut pepper into 1/2-inch pieces. Thinly slice green onion. Drain, then rinse kidney beans.
Heat the same pot (from step 1) over medium-high. When hot, add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add peppers, Paprika-Cumin-Garlic Spice Blend and half the BBQ Seasoning, then season with salt and pepper. Cook, stirring, constantly, until fragrant, 30 sec.
Add beans, broth concentrate, crushed tomatoes, half the bacon, maple syrup and 1 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 8-10 min. Season with salt and pepper, to taste.
While chilli cooks, arrange tortillas in an even layer on a baking sheet. Toast in the middle of the oven until tortilla chips are warmed through, 3-4 min. Remove tortilla chips from the oven and immediately sprinkle with remaining BBQ Seasoning.
Divide chilli between bowls. Sprinkle cheese, remaining bacon and green onions over top. Serve with spiced tortilla chips for dipping.
