Description
Healthy bean free chili recipe made with ground bison, onion, celery, carrots, spices and bone broth.
Ingredients
Scale
- 2–4 Tbsp olive oil
- 2 lbs ground bison
- 1 yellow onion, medium diced
- 3 carrots, quartered
- 3 celery sticks, chopped into 1-inch pieces
- 4 garlic cloves, minced
- 2 Tbsp ancho chili powder
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 Tbsp oregano
- 1/4 tsp cayenne
- Bay leaf
- 5 cups beef bone broth
- 4–5 medium tomatoes, diced
- 1–2 tsp sea salt
- 1 tsp black pepper
Instructions
- In a large dutch oven, heat the oil over medium heat. Add bison, season with salt and pepper, and brown for 5 minutes or till cooked. Transfer to a bowl.
- Add more olive oil to the pot, along with onion, carrots and celery. Cook on medium low till onions are translucent, about 8 minutes. Stir in the garlic, herbs and spices. Mix to combine. Add broth and tomatoes. Bring to a boil, then down to a simmer. Cook uncovered for 40 minutes to let the flavors develop and the tomatoes to break down and soften.
- Serve garnished with cilantro, green onion and shredded raw cheese.
Notes
Substitute Starseed Kitchen’s 11 Magic Herbs & Spices if you can’t find ancho chili powder.
Add fresh greens like spinach or chard into the chili for a more hearty, well rounded meal.
Be sure to top your chili with fresh garnishes such as cilantro, green onion or shredded raw cheese.
Add additional cayenne pepper to taste.
This is a great recipe for adding organ meat. Start with 1/4 cup of ground beef liver and mix it in when cooking the ground bison.