Where The Buffalo Roam

Originally, the Native Plains Indians of North America used just about every part of the bison. Their lives revolved the availability of bison whose original range was from Alaska to Mexico to the Florida panhandle. But by the 1890's this all changed as the bison were being eliminated by European settlers. This occurred for 2 reasons.

First, there was the greed factor. For a good part of the 1800's bison were considered to be in limitless supply. For non-native buffalo hunters they were the equivalent of a gold mine on 4 legs. This group hunted bison from trains and horseback for their tongues, hides, bones and little else. The tongue was, and still is, considered a delicacy. Hides were prepared and shipped to the east and Europe for processing into leather. Remaining carcasses were, for the most part, left to rot. By the time nothing but bones remained, they too were gathered and shipped via rail to eastern destinations for processing into industrial carbon and fertilizer. By the 1890's with numbers nearing extinction, the bison "gold rush" was over.

Easy Turkey Chili for Chilly Fall Days

As the cool weather sets in and autumn activities commence, there is nothing better on a chilly afternoon than a warm bowl of spicy chili.  So, on Sunday, I made chili for my family. But instead of traditional ground beef, I tried Better Than A Bistro’s ground turkey as a healthier alternative. In addition to being lower fat and protein packed, this recipe is simple, delicious and—especially—perfect for a demanding schedule. As it simmered for four hours in a slow cooker, I spent the day with my family, rather than stuck in the kitchen. 

- Jenna

Prep time: 10 min.

Cook time: 4 hours

Makes 10 servings

Ingredients:

2 lbs. Better Than A Bistro ground turkey

29 oz. pinto beans

29 oz. dark kidney beans

29 oz. tomato sauce

1 yellow onion diced

½ cup diced green chilies (typically one large pepper)

½ cup diced celery (typically two stalks)

29 oz. diced tomatoes

2 Tbsp. chili powder (Add an extra Tbsp. for a zestier taste or one less for children)

3 Tbsp. cumin

2 Tsp. salt

1 Tsp. black pepper

2 cups water

Optional toppings:

Low-fat sour cream or plain Greek yogurt

Chopped scallions

Reduced-fat shredded Cheddar cheese

Cooking Instructions:

1.     Brown meat in a skillet until fully cooked, and drain fat

2.     Add all ingredients in slow cooker and cook on low for 4 hours.

3.     Garnish and serve.

Jenna is a mother, publicist and fitness enthusiast living in Providence, Rhode Island. She enjoys following international fashion and taking her two-year-old son on outdoor adventures.