With Kidney and Black Beans, Bell Pepper, and Jalapeño
Prep & Cook Time:20-30 min.
Cook Within:1 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
A satisfying one pot kidney and black bean bison chili can be easily prepared in 20 minutes. This hearty chili has the perfect balance of meat, beans, peppers, and a kick of spice. This meal is high in protein, low on fat, and big in flavor.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Prep the Vegetables
Separately dice the vegetables. First dice the onion and the bell pepper. Then slice the stems off the jalapeños and cut the peppers in half. If you prefer less spicy chili, remove the seeds and membranes. If you like heat in your chili, leave the seeds. Dice the jalapeños.
Cook the Bison
Heat the olive oil in a large pot. Once hot, add the onion, Let cook for 2 minutes, then add the bison meat, chili powder, salt, and pepper. Use a spoon or fork to break the meat into small pieces. Then add the bell pepper and jalapeño, and let simmer for 5 minutes.
Finish the Chili
Drain and rinse the beans. Then add the beans and salsa to the chili. Stir together. Let the chili simmer for 10 minutes. Then scoop into bowls, and top with the shredded cheddar.
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