Slow Cooker Bison Chili recipe
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Ingredients
- 1 pound ground bison 1 (15 ounce) can chili beans 1 (14.5 ounce) can chili-ready diced tomatoes 1 (14.5 ounce) can fire-roasted diced tomatoes 1 cup chopped onion 1 green bell pepper, chopped 1 tablespoon ground cumin 2 teaspoons chili seasoning 2 teaspoons 1/2 to 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon paprika 1 (8 ounce) package elbow macaroni
Nutrition Info
- 380.5 caloriescarbohydrate: 50.8 gcholesterol: 54 mgfat: 8.3 gfiber: 7.2 gprotein: 29.9 gsaturatedFat: 2.8 gservingSize: -sodium: 1015.9 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Bison Chili
Directions
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Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika, mix to combine. Cook on Low, 6 to 8 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.