1chipotle pepper in adobo sauceseeds removed and finely diced (see notes)
2Tablespoonsancho chile powder
30ouncescanned organic no-salt-added black beansrinsed
1cupdry red wine
2cupsno-salt-added beef bone brothor beef stock
Heat oil in a Dutch oven over medium-high heat. Add bison, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
Reduce heat to medium, add chipotle pepper, and cook until the onions are starting to soften, 5 to 7 minutes.
Add bulgur, ancho chile powder, chili powder, instant coffee, and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in beans, corn, and tomatoes.
Add wine and beef stock and bring to a boil, then immediately reduce heat to medium-low and simmer, with the lid partially covering the pot, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
Chipotle peppers in adobo sauce are usually found in the Mexican aisle of the grocery store. They come with the seeds and membrane intact, which makes them VERY spicy. To mellow the flavor and reduce the spice, remove the seeds with a knife before finely chopping the pepper. br] Recipe adapted from [Eating Well
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