1 lb., ground bison
1 can, three bean
2 cups, beef or veggie broth
I usually go all organic but you do you!
ALL DICED VEGGIES
1/2 large yellow onion, skin off
1/2 red pepper, de-seeded
1/2 yellow pepper, de-seeded
1/2 green pepper, de-seeded
1 small yellow squash
1 small zucchini squash
3 cloves of garlic, de-skinned, and minced
3 tbsp, frozen corn
Seasoning
1 tsp, smoked paprika
1 tsp, ground cumin
Salt and Pepper to taste
For some extra heat, I put a 1/2 tsp of red chili flakes (kid-friendly measurement)
In a dutch oven, cook your ground bison on high heat. Let cook while mixing until almost all pink is gone. Season with salt, paprika, and cumin. Take out of pot and hold.
Without washing the pot and using the same fat from the bison in the pot, throw in all veggies except corn and garlic. We are holding garlic for when other veggies are mostly sautéed.
I then put in garlic and continue to sauté for 1 min, mixing often. I’ll put in my broth, and then add my frozen corn. I let it come up to temperature at medium heat. Then I throw in the beans and the cooked ground bison. I stir and let simmer for 5 min.
Then it’s ready to serve with whatever toppings you may love. I use cheese, scallions and turkey bacon bits, I would love to see some cilantro and jalapeños on here too but at the time, I didn’t have any at the time. Go crazy! Hope you love!