Paleo Bison Chili

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As of now, I’ve pretty much cut all beans out of my diet.  Overall I have no complaints with this, but in removing ‘agitating’ foods I’ve lost some delicious dishes along the way.  I make an awesome plate of rice and beans which I don’t crave, but I would be lying if I weren’t enticed a bit as I’m thinking about it.  This being said if the time were right I’d definitely enjoy a plate.  I cannot stress enough that I’m not depriving myself.  A few other dishes I’ve given up are hummus, bean enchiladas/burritos, and bean soups.. which of course includes chili.  I’ve easily substituted other dishes and ingredients in eliminating beans – baba ganoush, vegetable & meat enchiladas/burritos, and in soups I now use a lot more sweet potato which adds ‘bulk’.  But chili is something I haven’t eaten for months.  And as I was thinking about it the other day I realized there was no reason for this.  Does chili really require beans?

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For me no it doesn’t.  This chili had plenty of flavor and texture – made with bison, sweet potato, and zucchini.  It turned out plenty delicious minus the beans.  I opted to give mine a little flare adding Chinese five spice, something I’ve been doing for the last 6 years (chili).  Not everybody loves a dash of cinnamon in their chili but I definitely do.  And Chinese five spice adds a bit more than plain cinnamon.  I did forget to add in a can of diced green chilies but I don’t think this comprised the dish.  If I made it again I’d be sure to add them in though.  I garnished our chili with julienned jicama, adding crunchy texture and earthy flavor to the soup.  Cilantro and/or avocado would be great toppings too.

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Paleo Bison Chili

  • 2 lbs ground bison
  • 1 tbsp ghee
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 celery stalks, diced
  • 1-2 carrots, diced
  • 2 large sweet potatoes, peeled and chopped into 1″ pieces (~3 cups)
  • 1 large zucchini, chopped into 1/2″ pieces
  • 26 oz carton of crushed san marzano tomatoes
  • 1-2 cups homemade chicken broth
  • 2 tablespoon chili powder
  • 1 1/2 tsp cumin powder
  • 1/2 tsp smoked paprika (this can be optional)
  • 1/4 – 1/2 tsp Chinese five spice
  • bay leaf
  • s&p
  • jicama
  • avocado
  • cilantro
  1. In a large pot heat up ghee over medium-low heat and add the onion, carrot, celery, and garlic.  Cook a few minutes until fragrant.  Add the bison meat and brown, stirring occasionally.
  2. Stir in the crushed tomatoes, and seasonings – chili powder, cumin, smoked paprika, Chinese five spice, bay leaf, and a generous amount of s&p.  Stir well.
  3. Add in the sweet potato and zucchini and top with chicken broth until just covered.  Simmer 40 minutes or until sweet potato is tender.  Season with more s&p if necessary.
  4. Serve garnished with julienned or chopped jicama, avocado, and or cilantro.

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