Ingredients
- 3 tbsp olive oil
- 1 lb ButcherBox Ground Bison or or ButcherBox Ground Turkey
- 1 large yellow onion, finely chopped
- 5 cloves garlic, finely chopped or grated
- 1/4 cup brown sugar
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground chili flakes
- 2 tsp black pepper
- 1 14.5 oz. can of diced tomatoes
- 2 cups beef or chicken stock
- 2 15 oz. canswhite beans, drained
- 12 oz green beans, stems trimmed and chopped
Optional
- 4 cups warm polenta, for serving
- 1/2 cup crumbled salty cheese such as feta or cotija
- 1/2 cup thinly sliced scallions
Instructions
- Heat the olive oil in a Dutch oven or other large pot over medium. Lift the pot from side to side to coat the bottom evenly with oil; once hot, add the ground bison and sauté, making sure to break up the bison into small pieces, until browned, about 10 minutes. Transfer to a plate to rest.
- Add the onion and garlic; and cook until slightly softened, about 3 minutes. Then stir in the sugar and spices and cook for another 2 minutes. Add the tomato, stock and bison back to the pot. Bring to a simmer and cook, covered, until the meat is tender, about 1 hour.
- Stir in the white beans and green beans and cook, covered for about 15–20 minutes longer.
- Serve with the *optional* warm polenta in a wide bowl with the bison and bean chili spooned over the top. Garnish with the crumbled cheese and scallions.
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