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Updated: January 10, 2012 3:22PM


2 medium yellow onions, quartered

1 (16-ounce jar) roasted red peppers, drained

1 (15-ounce) can
pumpkin puree

1 (6-ounce) can tomato paste

2 pounds ground bison

1 pound boneless pork ribs, roughly chopped

2 cups chicken broth

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon ground

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/4 teaspoon chili powder

Salt and ground black pepper

In a blender or food processor, combine the onions, roasted red peppers, pumpkin and tomato paste. Puree until smooth. Set aside.

Heat a large stockpot over medium-high. Add the bison and pork and cook until starting to brown, about 7 to 8 minutes.

Add the pumpkin mixture and the broth, then stir well. Add the garlic powder, cumin, cinnamon, cayenne, smoked paprika and chili powder.

Bring to a simmer, then partially cover the pot to prevent splattering but allow steam to escape. Simmer for 45 minutes. Season with salt and pepper.

Note: This recipe takes one hour, 15 minutes active time.

Nutrition facts per serving: 650 calories, 43 g fat, 17 g saturated fat, 170 mg cholesterol, 20 g carbohydrates, 44 g protein, 170 mg sodium, 5 g fiber

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