BISON CHILI

2 teaspoons olive oil,

divided

1 pound ground bison/

buffalo

2 large carrots, diced 1 red bell pepper, diced 1 large white onion, diced 3 celery stalks, diced 1 tablespoon minced

garlic

2 teaspoons ground chili

powder

2 teaspoons ground

cumin

2 teaspoons smoked

paprika

1 cup dry red wine

3 cups lower-sodium

beef broth 1 (15-ounce) can kidney or black beans, drained and rinsed 1 (15.5-ounce) can no salt added diced tomatoes, undrained 1 teaspoon fresh lemon

juice (optional)

Heat 1 teaspoon olive oil in a large skillet or Dutch oven over medium-high heat. Brown the ground bison for 3 minutes until no longer pink, breaking up the chunks with a wooden spoon. Spoon the bison into a bowl and set aside.

Without wiping out the skillet, add remaining 1 teaspoon of olive oil. Brown the carrots and bell pepper for 3 minutes. Add the onion and celery and cook for 5 minutes more. Stir in the garlic and cook an additional 30 seconds. Sprinkle the vegetables with chili powder, cumin and smoked paprika and stir. Add the red wine and scrape up any burned bits. Continue to stir until the wine has nearly evaporated. Add the broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low, return the bison to the skillet, and simmer uncovered for 45 minutes, stirring occasionally, until the liquids reduce and the vegetables are the desired tenderness.

For best results, allow the chili to cool and refrigerate overnight before serving. After reheating, taste and adjust seasonings, adding lemon juice if desired. Serve hot with avocado, jalapeno slices, green onions or chopped fresh cilantro for garnish. Serves 6.

Per serving: 220 calories (percent of calories from fat, 21), 13 grams protein, 23 grams carbohydrates, 8 grams fiber, 4 grams fat (1 gram saturated), 17 milligrams cholesterol, 357 milligrams sodium.