Bison chili
Bison chili via Shutterstock (Jaimie Duplass)

Trey Hardee’s Quinoa and Bison Chili

The champion decathlete shares his favorite recovery meal

Bison chili
Jaimie Duplass
Ryan Krogh

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Quinoa and Bison Chili

Train Like An Olympian

Trey Hardee shares his fitness formula, including nutrition and training tips.

Makes six servings

2 cups quinoa
3 cups organic chicken broth
1 diced red onion
1 pound organic ground bison
2 diced green peppers
2 tablespoons minced garlic
15 ounces precooked kidney beans
1/2 cup corn
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons coriander

Add quinoa and chicken broth to a small pot and bring to a boil. Lower heat and cook until tender, about 15 minutes. While quinoa is cooking, combine red onion and bison meat in a large skillet. Then cook for 10 minutes on medium heat, stirring often. Add peppers, garlic, kidney beans, corn, chili powder, cumin, and coriander. Cook on medium-low until the bison is heated through and the peppers are tender. Season chili to taste with salt and pepper, then mix with quinoa and serve. 

From Outside Magazine, Jul 2012
Filed to:
Lead Photo: Jaimie Duplass