Bison Chili
This chili is a staple during the cooler months and is a client favorite.
Swap the bison for lean ground beef or turkey based on what’s available.
For a veggie option, swap the bison for one large sweet potato (cubed) and use black beans. Add the sweet potato when you add the broth and simmer until tender.
To make it family friendly, serve with extra toppings like shredded organic cheddar, organic sour cream or coconut yogurt, Siete grain-free chips, or even over roasted potato fries.
Bison Chili
Serves 4, easily doubled
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
1 1/2 tablespoons olive oil
1/2 medium red or white onion
1 red bell pepper, diced
1 garlic clove, minced
1 pound ground bison/buffalo meat
2 tablespoons chili powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
1 (28-ounce) can fire-roasted crushed tomatoes
2 cups vegetable or chicken broth
1 can black, kidney, or pinto beans, rinsed and drained (optional)
For serving —
Avocado, diced
Cilantro, chopped
Pickled red onions
Lime wedges
Directions:
In a large pot, heat olive oil over medium-low heat.
Add the onion, bell pepper, garlic and sauté until they begin to soften, about 5 minutes.
Add the bison meat, breaking it up into small pieces with a spoon as it cooks. Stir in the spices and salt.
Once the meat is evenly browned, about 6 minutes, add in the crushed tomatoes, beans if using, and broth of choice. Stir together and bring to a boil, then reduce to simmer and cook on love for 20-30 minutes, allowing the flavors to develop.
Serve with avocado, cilantro, pickled onions (or scallions), and a squeeze of lime.
Leftovers keep for several days in the fridge and freeze very well.
