We tried this recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili We made the following minor modifications: first, we used 1 lb minced bison and 1 1/3 lb minced turkey (a mix of white and dark). Second, we used 2 ½ Tbsp chili powder and 1 ½ tsp smoked chipotle pepper powder. Third, for the canned tomatoes, we substituted half of the amount with a 14.5 oz can of whole peeked tomatoes, which we squeezed into pieces by hand (this provided more textural contrasts). Finally, to reduce sodium, we used no-salt versions of canned tomatoes, canned kidney beans, and chicken broth. (Mar. 2018)
Cooking Adventures 