The BEST Chili Ever!

I continually alter this recipe trying new things – different mushroom varieties, different beans, different meat, etc – but so far this is the version I like the best. It’s full of chunky veggies and the sweetness of the Vidalia onion takes this chili to a new level of deliciousness! Also makes great leftovers for lunch at work. 🙂

1 Tbsp Olive Oil
1 1/2 Tsp Minced Garlic
1 large Vidalia onion, diced
(Substitute with white onion if not available)
1 lb ground bison
1 lb Crimini mushrooms, quartered
1 red bell pepper, diced
2-3 red and yellow vine rip tomatoes, diced
15 oz can diced tomatoes
15 oz can tomato sauce
15 oz can kidney beans, drained
15 oz can black beans, drained
15 oz can aduki beans, drained
1 1/5 Tbsp chili powder
1 Tbsp fresh or dried basil
1 Tbsp fresh or dried oregano
1 Tbsp red wine vinegar

Heat olive oil and minced garlic on medium heat in large pot. Add onion and cook stirring occasionally until onions are translucent. Add bison and brown, breaking the meat up and stirring often. Once bison is browned add remaining ingredients and stir to distribute evenly. Set heat to low and simmer for an hour stirring every 15-20 minutes.