Bison Veggie Chili

If you know me, you know I love a good soup or bowl of something warm during these cold winter months. Chili is just one of those favorite foods that bring so much comfort. At home, our chili was always beef, beans, packet of chili mix with some extra ‘secret’ ingredients. Now, we skip the beans, make our own seasoning blend and throw in whatever sounds good! This hearty chili is loaded full of veggies. It feels like a soup but looks and tastes like a bold, spicy chili. Serve with some of your favorite crackers (I recommend these from Simple Mills) or even some homemade bread. Makes 4 servings

bison-chili

1 lb bison (or beef, venison)*
1/2 cup carrots, finely diced
1/2 cup zucchini, finely diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
1/2 cup onion, diced
2 large tomatoes, diced
1/4 cup tomato paste
1 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp cayenne powder
1 Tbsp olive or coconut oil
Salt, pepper to taste
Shredded cheese, optional
Fresh chopped cilantro, optional

  • In a large stockpot, heat oil. Add in bison, carrots, zucchini, celery, pepper, onion and tomatoes.
  • Cook over low-medium heat for about 20 minutes or until meat is cooked and vegetables are soft.
  • Add in tomato paste, chili powder, paprika, cumin and cayenne. Stir and cook for another 5-10 minutes.
  • Remove from heat, ladle into bowls and top with shredded cheese and cilantro if desired.

*Venison works great in this recipe but if you can’t find any and don’t hunt, try looking for some local beef or bison. Tropical Traditions has great quality meats that are grass-fed. You can order online here.*

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