Recipe: Corn & Kidney Bean Chili

Recipe for Corn and Kidney Bean Chili from Passanante's Home Food Service


  • 1½ cups Fresh Or Frozen Corn
  • 15oz. can Kidney Beans
  • 1lb. Ground Beef, Bison, Or Other Meat Of Choice
  • 1 15oz. can Tomato Sauce
  • ½ cup Flavorful And Spicy Salsa
  • 1 Large Onion, Coarsely Chopped
  • 2 Cloves Garlic, Finely Chopped
  • 1 tsp. Ground Coriander
  • 2 tbsp. Chili Powder
  • 1 tsp. Ground Cumin
  • ¼ tsp. Cayenne Pepper, Or More To Taste
  • Kosher Salt


  1. In a large soup pot, heat oil over medium heat. 
  2. Add onions and garlic and cook 3 minutes, stirring frequently. 
  3. Stir in chili powder, oregano, cumin, coriander, salt and cayenne and cook 1 minute, stirring constantly.
  4. Add ground meat and stir to break up and brown for 3-5 minutes.
  5. Add tomato sauce, 1 cup water, salsa, kidney beans and corn. Bring to a boil. 
  6. Reduce to a simmer, cover, and  cook for 20 minutes, stirring often, until flavors have melded and the chili thickens. 
  7. Top with a dollop of sour cream, shredded cheese, diced onion and pickled jalapeño peppers and enjoy along with some warm cornbread.



Recipe: Hearty Bison Stew

Time to change it up on the blog and post our first ever BISON recipe! This simple recipe for hearty bison stew is the perfect cold weather dinner and is even better when reheated as leftovers so be sure to make plenty!

Bison and beef can be substituted for one another in most recipes, but while they may have similar tastes there are a few key differences. The LiveStrong Foundation notes that a 3 oz. serving of beef sirloin provides 207 calories, while a 3 oz. serving of bison sirloin contains only 145 calories. Bison is also lower in fat than beef, and boasts higher levels of protein. Like any good stew, this recipe is pretty hearty and can be revised based on your particular palette. We recommend adding some onion, potato, celery and baby carrots.

Hearty Bison Stew


  • 2 Tablespoon flour
  • 1 Teaspoon salt
  • ½ Teaspoon freshly ground black pepper
  • 2 Pounds bison stew meat cut into 1-inch cubes
  • 1 Tablespoons cooking oil
  • 2 Cups stock (bison, chicken, or vegetable all work just fine)
  • 2-3 Tablespoons tomato paste
  • 3 Whole cloves
  • ¼ Cup chopped fresh parsley.
  • Preheat the oven to 275F.

How to make Hearty Bison Stew:

Combine flour, ½ tsp. salt, and pepper in big brown paper bag. Add bison cubes and shake to coat.

Put cooking oil in large saucepan and put on medium-high heat. Once hot, add the bison cubes. Brown meat on all sides – stirring occasionally. Reduce heat to keep from burning if necessary.

Once the meat is browned remove the pan from heat and transfer meat to a 3-4 quart casserole dish.

Add the stock to the saucepan and return to medium-high burner. Work a whisk along the bottom of the saucepan to blend in any of the browned bits. Whisk in ½ tsp. salt, tomato paste, whole cloves and fresh parsley. Once combined add the saucepan contents to the meat in the casserole dish.

Cover the casserole dish and cook in the oven for 4 hours. Stir stew once after about 2 hours of cooking.

Serve with vegetables of choice and warm rolls.