Bison Chili

(courtesy of Ken and Kathy Lindner. Serves 4 – 6)

1 pound grass-fed bison bulk burger
1 28-ounce can all-natural whole tomatoes
1 4-ounce can all-natural tomato paste
1 15½-ounce can dark red kidney beans
1 cup water
½ cup sliced mushrooms
½ cup chopped onions
½ cup chopped green peppers
2 teaspoons chili powder
½ teaspoon cumin
1 tablespoon brown sugar, or to taste
1 to 2 bay leaves
Dash cayenne pepper
Dash Tabasco
Salt to taste

Crumble meat into large frying pan and lightly brown.

Drain and rinse dark red kidney beans. Combine beans, onions, green peppers, and mushrooms in a large pot. Add whole tomatoes and break apart with fork. Add browned meat and all remaining ingredients. Gently stir.

Cover and simmer on low for 3 to 4 hours, adding water as desired for consistency.

For additional bison recipes, visit

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Power Green Korg Smoothie

(courtesy of Shawna Korgan. Serves 2 to 3)

“I usually just throw everything in the blender, so I don’t have exact amounts,” Shawna says about this smoothie recipe that she makes in a Vitamix blender. She suggests adjusting the proportions of ingredients to taste.

Almond milk, coconut milk, hemp milk or water






Protein powder (Shawna uses Jay Robb brand, “because it doesn’t contain any artificial anything,” and Navitas Naturals products also are a staple in all of their smoothies.)

Add your choice of milk or water to the blender, followed by the chopped fruits and vegetables and protein powder, and blend until smooth. Start with a small amount of liquid and add more until desired consistency is reached. If you prefer a thicker, colder smoothie, add ice.




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