Nutrition balance score
Great
Glycemic Index
39
Low
Nutrition per serving
Calories3993.3 kcal (200%)
Total Fat141 g (201%)
Carbs452.5 g (174%)
Sugars159.8 g (178%)
Protein300.5 g (601%)
Sodium19651.2 mg (983%)
Fiber94.5 g (337%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
42 ozbutternut squash
large dice
8 conions
large dice
12 cmixed bell peppers
large dice
4 ctomato puree
4 cdiced tomatoes in juice
¾ cfresh garlic
minced
3 Tbspolive oil
2.5 lbground bison
2 Tbspchili powder
or to taste
1 Tbspground cumin
or to taste
1 tspchipotle powder
3 Tbspkosher salt
or to taste
2 tspblack pepper
or to taste
Instructions
Step 1
Preheat an 8-quart stockpot over medium-high heat.
Step 2
Add the olive oil, chili powder and ground cumin. Stir to toast the spices.
Step 3
Stir in minced garlic.
Step 4
Season the topside of the bison with half of the kosher salt and pepper and add to the pot, seasoned side down. Season the other side with the rest of the salt and pepper and begin to break bison into chunks incorporating the garlic, spice and oil mixture. Cook for 1 minute.
Step 5
Add the onions to the pot and stir. Season with salt. Stir in the butternut squash. Put the lid on the pot and cook for 10 minutes.
Step 6
Remove lid, stir, season with salt and add the peppers. Cover the pot and cook for 10 minutes.
Step 7
Remove lid and add tomato product. Stir to incorporate and bring to a simmer.
Step 8
Once simmer is achieved, turn off heat and season one last time with salt, chili powder, cumin, and chipotle powder or chipotle chiles.
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