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?
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.
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
- 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.
- 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.
- 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.
- Serve garnished with julienned or chopped jicama, avocado, and or cilantro.