Published June 13, 2012 12:00AM
Trey Hardee's Quinoa and Bison Chili
The champion decathlete shares his favorite recovery meal
Bison chili via <a href="http://www.shutterstock.com/cat.mhtml?lang=en&search_source=search_form&version=llv1&anyorall=all&safesearch=1&searchterm=bison+chili&search_group=&orient=&search_cat=&searchtermx=&photographer_name=&people_gender=&people_age=&people_ethnicity=&people_number=&commercial_ok=&color=&show_color_wheel=1#id=8448280&src=f37308d4ba90d395900533a00ac94b34-1-0" target="_blank" rel="noopener">Shutterstock</a> (Photo: Jaimie Duplass)
Quinoa and Bison Chili
Makes six servings
Ingredients
2 cups quinoa
3 cups organic chicken broth
1 diced red onion
1 pound organic ground bison
2 diced green peppers
2 tablespoons minced garlic
15 ounces precooked kidney beans
1/2 cup corn
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons coriander
Add quinoa and chicken broth to a small pot and bring to a boil. Lower heat and cook until tender, about 15 minutes. While quinoa is cooking, combine red onion and bison meat in a large skillet. Then cook for 10 minutes on medium heat, stirring often. Add peppers, garlic, kidney beans, corn, chili powder, cumin, and coriander. Cook on medium-low until the bison is heated through and the peppers are tender. Season chili to taste with salt and pepper, then mix with quinoa and serve.
