Bison & Vegetable Chili

When it comes to our diet, variety is important.  Eating a variety of grass-fed pasture raised meats, wild fish, and an array of colorful fruits and vegetables helps us get the nutrition we need to thrive.  That’s why today’s recipe is made with grass-fed Bison!  Plus, an array of different color vegetables.

Chili is perfect for cold weather but it’s usually packed with beans and served with corn bread, none of which is Paleo friendly.  This recipe substitutes beans with tons of veggies for a nutritionally dense dish.  Skip the corn bread and serve this chili with grain free tortilla chips from Siete Foods. Check out the recipe below.

Bison & Vegetable Chili | Servings 8

  • 2lbs Grass Fed Ground Bison
  • 1 15oz Can Diced Fire Roasted Tomatoes
  • 1 15oz Can Tomato Sauce
  • 1 Red Bell Pepper (chopped into small pieces)
  • 1 Yellow Bell Pepper (chopped into small pieces)
  • 1/2 of One Yellow Onion (diced)
  • 2 Large Carrots (chopped into small pieces)
  • 2 Small Zucchinis (chopped into small pieces)
  • 2 Tsp Minced Garlic
  • 2 Tbsp Chili Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Oregano
  • 1/2 Tsp Salt
  • 1/4 Tsp Cayenne Pepper

Instructions: Saute bison over medium heat until cooked through. Drain off fat. Add onion, garlic, carrots, peppers and spices. Stir and cook until onion is translucent. Stir in zucchini, diced tomatoes, and tomato sauce. Bring to a boil. Simmer for 20 minutes, stirring occasionally. Separate into 8 resealable containers. Serve with diced avocado, parsley, or grain free tortilla chips.

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