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.
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).
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.