Ingredients
The following ingredients have 4 Servings
- 1 lb ground bison
- 15 oz can pure pumpkin
- 15 oz can Bush's black beans (rinsed and drained)
- 15 oz can Bush's red kidney beans (rinsed and drained)
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 4 oz can fire roasted green chiles (chopped)
- 1 cup mini sweet peppers (about 6, seeded and diced {or 1 cup red belle pepper})
- 1 large yellow onion (diced)
- 4 cloves garlic (pressed)
- 1 tsp pumpkin pie spice
- 1 tsp chipotle chile powder
- 3 tbsp olive oil
- salt and black pepper (to taste)
- 1/2 cup sour cream (to top)
Instruction
- In a large skillet over medium heat, crumble ground bison and cook until browned. Drain if needed and remove from heat.
- In a large cast iron double boiler or soup pot add 2 tbsp olive oil and heat over medium heat.
- Add diced peppers and onions and cook until softened, about 10-15 minutes.
- Add another 1 tbsp oil and garlic and stir until fragrant, about 1-2 minutes.
- Turn heat to medium low and add crushed tomatoes and tomato sauce.
- Stir in drained beans, green chiles, and pumpkin.
- Finally add bison and seasonings and bring to a simmer.
- Turn heat to low and simmer for 20 minutes.
- Spoon into bowls and serve warm with a dollop of sour cream on top.
