Lookie here, I know to most peeps the following equation holds true: Superbowl + Finger Food = seriously unhealthy Party Food. Well, I am here to tell you that most of us still need some stick to yo’ bones food and there is no way that I would believe that anyone would say no to chili.
If they don’t send them my way and I will help set them straight.
I can not take any credit for this recipe except for the fact that I had a super pretty large bowl of Bison Bolognese sitting in the fridge. My husband came down to the kitchen at lunchtime and after a few minutes of rummaging around in the fridge declared “I am making something for dinner with this Bison”. My response was ‘Go for it!”
Slow Cooker Bison Bolognese Chili
4-6 cups of Bison Bolognese
1 teaspoon olive oil
1 green pepper, chopped
1/2 sweet onion, chopped
2 15 oz. cans canellini beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
2 cups frozen corn
Handful chopped fresh parsley
2 tablespoons wet crushed red pepper, optional
Season to taste with salt and pepper, optional
1. Place the Bison Bolognese or your favorite meat sauce into the slow cooker.
2. Heat the oil in a pan over medium heat and briefly saute the peppers and onions until softened.
3. Add the peppers, onions, and remaining ingredients through red pepper and set the slow cooker to 4 hours on low.
4. Taste and season if necessary.
Do you prefer your chili with meat or vegetarian?