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Smoky Mexican-Inspired Bison Stew
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Smoky Mexican-Inspired Bison Stew

Smoky Mexican-Inspired Bison Stew

with Black Beans

The secret to this stew's smokiness is a sprinkle of chipotle powder! Rich bison , tender black beans and a dollop of creamy guacamole round out this weeknight winner.

Tags:
Spicy
New
Allergens:
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

370 mL

Black Beans

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

7 g

Cilantro

3 tbsp

Sour Cream

(Contains Milk)

85 g

Tortilla Chips

¼ tsp

Chipotle Powder

2 tbsp

Mexican Seasoning

1 unit(s)

Yellow Onion

1 tbsp

Tomato Sauce Base

3 tbsp

Guacamole

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories960 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate85 g
Sugar19 g
Dietary Fiber18 g
Protein44 g
Cholesterol108 mg
Sodium2140 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

Colander
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Heat Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Pick cilantro leaves from stems. Keep leaves and stems separate. Thinly slice cilantro stems. Peel, halve, then cut onion into 1/4-inch pieces. Drain, then rinse black beans.

Cook aromatics
2

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, cilantro stems and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring occasionally, until onions soften, 2-3 min. Season with salt and pepper.

Cook bison
3

Add bison to the pot with onions. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Add Mexican Seasoning, tomato sauce base and beans. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Cook stew
4

Add crushed tomatoes and 1/2 cup (1 cup) water to the pot with bison. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper. (TIP: If you have time, keep stew simmering on the stove for longer! It gets better the longer it cooks!)

Finish and serve
5

Combine sour cream and guacamole in a small bowl. Divide stew between bowls. Dollop with guacamole cream, then sprinkle feta and cilantro leaves over top. Serve tortilla chips on the side for scooping.