Bison Vegetable Chili

Ingredients:

• 1 large red pepper

• 1 large yellow pepper

• 1 large green pepper

• 1 large orange pepper

• 1-3 hot peppers, if desired

• 2 portobello mushrooms

• 1-2 cups button mushrooms

• 12-15 roma tomatoes

• 2 large red tomatoes (or 1 can stewed tomatoes)

• 1-3 cups fresh salsa

• 2 medium onions

• 3-5 cloves garlic, minced

• 2 tbsp fresh basil, diced

• 2 tbsp fresh cilantro, diced

• 1-3 cups kale chips, crumbled into powder

• 1 can chick peas, drained

• 1 can tri-bean blend, drained

• 1 can pinto or kidney beans, drained

• 2-3 tbsp chili powder

• 1-2 tbsp cumin powder

• 1-2 tsp smoked Spanish paprika

• Salt and pepper to taste

• 2 tbsp. olive or grapeseed oil

Directions:

1. Chop all vegetables into desired size.

2. Add oil and vegetables to large sauce pan. Cook, stirring frequently until vegetables are about half-cooked.

3. Meantime, brown bison in a skillet, crumbling as you cook.

4. Add bison and all other ingredients the sauce pan and cook covered on low heat for 20-30 minutes.

5. Taste and tweak seasonings and serve--try topping with a dollop of hummus, minced scallions or other toppings as desired.