Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons grapeseed oil (or extra-virgin olive oil)
  • 1 pound ground bison (also known as buffalo)
  • 1 large yellow or white onion (diced)
  • 2 cloves garlic (minced)
  • 14 1/2 ounces canned organic no-salt-added diced tomatoes
  • 1 cup corn niblets (frozen or canned )
  • 1/2 cup bulgur
  • 1 chipotle pepper in adobo sauce (seeds removed and finely diced (see notes))
  • 2 Tablespoons ancho chile powder
  • 1 Tablespoon chili powder
  • 1 teaspoon instant coffee ((optional))
  • 3/4 teaspoon salt
  • 30 ounces canned organic no-salt-added black beans (rinsed)
  • 1 cup dry red wine
  • 2 cups no-salt-added beef bone broth (or beef stock)

Instruction

  • Heat oil in a Dutch oven over medium-high heat. Add bison, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
  • Reduce heat to medium, add chipotle pepper, and cook until the onions are starting to soften, 5 to 7 minutes.
  • Add bulgur, ancho chile powder, chili powder, instant coffee, and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
  • Stir in beans, corn, and tomatoes.
  • Add wine and beef stock and bring to a boil, then immediately reduce heat to medium-low and simmer, with the lid partially covering the pot, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.