Description: Enjoy a zesty greek chili with less fat and the healthy benefits of bison.
- 1 lb. Ground Bison
- 1 tsp. Olive Oil
- 1 Cup Chopped Onion
- 2 Cloves Garlic, Minced
- 1 1/2 tsp. Dried Oregano
- 1/2 tsp. Dried Thyme
- 2 Bay Leaves
- 1/4 tsp. Black Pepper
- 1/2 tsp. Salt
- 1 Can (14 1/2 oz) Italian-Style Stewed Tomatoes
- 1 Can (14 1/2 oz) Diced Tomatoes
- 1 Can (14 oz) Artichoke Hearts (not marinated), drained
- 1 Can (19 oz) Chickpeas (Garbanzo) Beans, drained and rinsed
- 1 Can (2 1/4 oz) Sliced Black Olives, drained
- 6 oz. Crumbled Feta Cheese (optional)
Preparation: If the meat is frozen, microwave it 2 minutes, uncovered, on high to defrost slightly. Meanwhile, in a 4 1/2 quart Dutch oven or soup pot, heat the oil on medium. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally.
Cooking: As soon as the meat microwaves, add it to the pot, raise the heat to high and stir from time to time. Turn the partially frozen block over frequently, scraping off the cooked meat and breaking up any remaining frozen chunks. While the meat cooks, add the garlic, oregano, thyme, salt, bay leaves and black pepper. While the Bison continues to cook, open and add (with their juice) the tomatoes, artichokes, chickpeas, olives and coarsely chop the artichokes. Stir well. Continue to cook on high, stirring frequently, until the Bison is no longer pink. Turn the heat back to medium and cook for about 10 more minutes to blend the flavors while still stirring.
Serving: Serve at once and if desired garnish with feta cheese to complete the meal!