Tag Archives: chili

Crackers Experiment and “TAN” Bison Chili

Since Brody feels better when he avoids xanthan gum, I keep trying to reduce the amount I serve him. This past weekend, I decided to test my theory that we could enjoy our cracker recipe without xanthan gum…. And it turned out great! You can try it out even before you buy the book since the recipe for Crackers (page 111) is included on the Sample Recipes tab on this website. I think I will no longer use xanthan gum with the Crackers recipe since it appears not to be necessary and Brody does better with less xanthan gum… and so does our grocery budget! 🙂

We also have been trying to reduce my cholesterol numbers, so I’ve been looking for sources of protein from plants. I had fun making hummus this past week as an interesting way to eat garbanzo beans with crackers and I also tweaked my award-winning chili recipe for Brody’s and my needs. In college, I modified slightly a Betty Crocker recipe for chili for a small chili cook off. My recipe was the winning entry… the prize was bragging rights for a year and no leftovers to transport home. This week, our local Sprouts Farmers’ Market had bison available, so I bought one pound for my experiment. After a little searching through my scraps of paper containing recipes from the past 20 or so years, I found my little paper from the chili cook off day! I further modified the recipe to match Brody’s needs and to increase the content of various kinds of legumes and below is the tasty result! I also started my experimentation for a gluten-free fudge brownie recipe… I’ll work a little more on that before giving you any updates.

TAN (Tasty And Nourishing) Bison Chili

1 cup dry red kidney beans

1 cup dry red beans

1 cup dry lentils

1 pound ground bison

2 cloves garlic, crushed

1 tsp salt

1 tsp cumin

1 tsp oregano

1 tsp natural unsweetened cocoa powder

4 medium tomatoes

1. Soak the legumes in separate pots for at least 8 hours and then drain, rinse and cook with plenty of water until tender. (Originally, I wasn’t planning to combine them all into the chili, so I soaked and cooked them separately. I think I will still soak and cook them separately since each kind of legume needs a different amount of time to finish cooking.)

2. Brown the bison with the garlic.

3. Add the salt, cumin, oregano, cocoa and tomatoes. Cook the mixture on medium heat until the tomatoes are nearly done, stirring from time to time.

4. Add the drained red beans and drained lentils, along with the undrained kidney beans. Heat and stir until the mixture is completely warmed.

5. The flavor improves as the chili sits in the fridge for a couple of days. This is great for getting many meals/nourishing snacks from one recipe!