Bison Chili (6-8 servings)

Ingredients:

1–2 poblano peppers
1 tsp extra virgin olive oil
2 lbs ground bison (buffalo)
1½ cups chopped white or yellow onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
2 15-oz cans red kidney beans, drained
2 14½-oz cans diced tomatoes, drained
1-oz pkg mild chili seasoning mix
sea salt and freshly ground black pepper

Preparation:

Preheat oven to 500°. Line a baking sheet with foil. Coat poblanos with olive oil. Roast 15–20 minutes on the baking sheet, turning several times, until blistered. Let cool enough to handle. Peel and remove seeds (do not rinse), then chop. In a large skillet, brown bison with chopped onion. Transfer to a 3½–5-quart slow cooker. Add roasted poblanos and remaining ingredients. Stir well. Cover and cook on low 9–11 hours. Adjust seasoning and serve. Enjoy!!

Nutrition Info:

Per serving (15 oz/433g-wt.): 310 calories (35 from fat), 4g total fat, 2g saturated fat, 37g protein, 32g total carbohydrate (9g dietary fiber, 8g sugar), 80mg cholesterol, 800mg sodium