Creamy pinto beans and earthy black beans stand in for kidney beans and help make a hearty chili along with some smoky poblano peppers. A pinch of cacao in this chili enhances the slightly sweet flavour of lean bison. If you prefer a less spicy chili, feel free to reduce the amount of powder, or add it in stages.
Like grass-fed beef, bison is considered a more sustainable meat. Much of it comes down to the way they’re ranched.
While grazing, bison move across large tracts of land quickly, causing less trampling than if they stayed in one spot. Because they eat only grass and avoid other plants in the grasslands, they play a key role in grassland ecosystems, aiding in biodiversity by stirring up seeds with their hooves and fertilizing the earth as they pass by. The meat itself is lean and healthy and can be used interchangeably with beef.
It’s an extra step, although fairly simple, but roasting the peppers first brings out their smoky flavour.
Per serving:
Turn oven broiler to high. On baking sheet, place poblano and red peppers and place under broiler. Turn peppers occasionally, as each side blackens under the heat. When all sides of peppers have been fully blackened, remove from oven and place in paper bag to cool. Once peppers are cool, peel and discard skin and seeds and cut in small dice.
In large heavy-bottomed pot over medium-high heat, add 1 Tbsp (15 mL) olive oil and brown ground bison for about 10 minutes, until cooked through. Remove from pot and set aside.
To heavy-bottomed pot, add remaining 1 Tbsp (15 mL) olive oil along with onion and sauté for 5 minutes, until onion is soft. Add crushed garlic cloves, cooking for a further 3 to 5 minutes on low heat.
In small bowl, combine chili powder, cinnamon, oregano, cumin, paprika, and salt. Add to onion and garlic in pot, then add diced roasted peppers and cooked bison. Stir through. Add tomatoes, half filling the empty can with water to rinse out any remaining tomato sauce, and add directly to pot. Add pinto beans and black beans with cacao powder and simmer on medium-low heat for approximately 40 minutes, until the tomatoes have broken up. Serve with chopped cilantro and crumbled goat cheese (if desired).
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.