Savory Bison Bean Chili with Elbow Macaroni

Savory Bison Bean Chili with Elbow Macaroni

Name: Savory Bison Bean Chili with Elbow Macaroni
Total time: 375 min
Ingredients: 450g ground bison; 1 (425g) can of chili beans; 1 (411g) can of chili-ready diced tomatoes; 1 (411g) can of fire-roasted diced tomatoes; 1 cup chopped onion; 1 green bell pepper, chopped; 1 tablespoon ground cumin; 2 teaspoons chili seasoning; 2 teaspoons 1/2 to 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 (227g) package elbow macaroni

Elevate your chili game with the rich and robust flavor of ground bison, paired with hearty beans and a hint of spice, all simmered to perfection in a slow cooker. Add a twist with the addition of elbow macaroni for a satisfying one-pot meal.

375 min

easy

381kcal

calories

51g

carbohydrates

54mg

cholesterol

fat

fiber

30g

protein

saturated fat

1016mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

450g ground bison

1 (425g) can of chili beans

1 (411g) can of chili-ready diced tomatoes

1 (411g) can of fire-roasted diced tomatoes

1 cup chopped onion

1 green bell pepper, chopped

1 tablespoon ground cumin

2 teaspoons chili seasoning

2 teaspoons 1/2 to 1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 (227g) package elbow macaroni

Directions

Step 1

In a large skillet over medium heat, brown the ground bison until crumbly, about 5-7 minutes.

Step 2

Transfer the cooked bison to a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika. Mix well and cook on Low for 6 to 8 hours.

Step 3

In the meantime, bring a pot of lightly salted water to a boil. Cook elbow macaroni until al dente, about 8 minutes.

Step 4

Drain the macaroni and add it to the chili in the slow cooker for the final 20 minutes of cooking.