Sweater Weather Chili with Colavita Diced Tomatoes
By Elana Iaciofano • November 09, 2018
It’s officially sweater weather!
During the colder, shorter late fall and winter months, I like to meal prep some soups, stews and chilis.
I make them more than I need, eat some, and freeze whatever is left for later because no one needs to eat chili for 10 days straight.
Well, maybe if it’s THIS chili.
The best thing about chili is that it's simple and you can customize it to your taste. You can add more or less heat, and even throw in an unusual spice to give it some flair (think garam masala or berbere spice!).
However, the essentials, and by “essentials”, I mean the meat, the beans, the tomatoes, should be the best quality and flavorful.
This recipe uses Colavita Diced Tomatoes as the base. Colavita Diced Tomatoes have a chunky cut, which means there more tomato meat. There’s no salt added, which is perfect for recipes like this in which you want to be in control of adding your own salt. They are also Non-GMO and a Product of Italy. And they come packed in a modern and sustainable Tetrapak Tetra Recart carton.
PLUS, for a limited time, you can get all Colavita tomato products 15% off on Amazon. Check it out!
This recipe uses bison meat, a little pancetta for added fat flavor, and smoked paprika for that right-off-the-BBQ zing.
Make a pot, and freeze leftovers in portion-sized Zip-Loc bags for future use!
- This dish can be made a day ahead of time and kept in the refrigerator. Reheat over the stovetop and serve.
- Vidallia onions add sweetness to the flavor of this chili.
- Removing the veins and seeds of a jalapeno will reduce the heat.
- If you don’t prefer a smoky flavor to your chili, substitute sweet paprika for smoked.
- We used bison meat, but ground beef, turkey, or chicken will work, too!
- Feel free to let this simmer over low heat for a little longer than the recipe indicates (up to an hour). Just keep an eye on it to make sure it’s not getting too thick or boiling over!
- If the mixture does thicken too much, add a little bit of water at a time. You may need to add some salt as water dilutes the flavor. Taste as you go.
Bison and Bean Chili
Prep Time: 20 minutes
Cook Time: 45 minutes
- 1 tablespoon Colavita Extra Virgin Olive Oil
- 1 medium vidallia onion, chopped
- 2 packs of Colavita Diced Tomatoes
- ¼ cup diced pancetta
- 1 red pepper, chopped
- 1 can of pinto beans, rinsed and drained
- 1 jalapeno pepper, veins and seeds removed, diced
- 1 serrano chili pepper, veins and seeds removed, diced
- 2 pounds ground bison meat
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 2 teaspoons ancho chili powder
- 1 teaspoon smoked paprika
- 1 tsp garlic powder
- Salt and freshly ground black pepper
- Bay leaf
- 2 cups beef, chicken or vegetable broth
- Fresh cilantro
- Sour cream
- Crispy tortilla strips
- Sliced jalapeno chilis
- Heat Colavita Olive Oil in heavy large pot over medium-high heat.
- Add the pancetta, and sauté until browned, about 5 minutes.
- Add the onions and sauté until translucent, another 5 minutes.
- Add the bison and cook until browned, 7 minutes, breaking it up with the back of a wooden spoon as you cook.
- Add the spices and the red, jalapeno and serrano peppers and mix well. Simmer for 3 minutes.
- Mix in the Colavita Diced Tomatoes and the broth. Bring the mixture to a boil, stirring occasionally.
- Reduce the heat to low, cover the pot and allow it to simmer for about 45 minutes to an hour.
- Check on it occasionally, stirring to mix the ingredients.
- Ladle chili into bowls. Serve with sour cream, grated cheese, cilantro and crispy tortilla chips.