Paleo Bison Chili

Chili is a perfect comfort food to enjoy during cooler fall and winter evenings.

This is an easy one pot chili recipe, with a boost of added nutrients from organic carrots, onions and garlic.

We recommend using grass-fed, pasture-raised bison. Bison is full of protein and is typically leaner in fat and lower in calories than beef.


  • 1 tbsp extra virgin olive oil
  • 1 large white onion, diced
  • 2-3 carrots, peeled and chopped (organic)
  • 5 cloves garlic, minced
  • 1 jalapeno, chopped and de-seeded
  • 2 lbs ground bison (grass-fed)
  • 1 24 oz jar diced tomatoes, with juice (organic)
  • 1 ¼ cup bone broth or beef broth (gluten-free)

Chili Spice Mix:

  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp red chili flakes
  • ½ tsp kosher salt
  • ½ tsp pepper
  • ¼ tsp cayenne pepper


  • Avocado, peeled and sliced
  • Chopped cilantro, organic
  • Red pepper flakes
  • Sliced jalapeno



In a small bowl, mix chili seasonings together and set aside.

In a large stock pot or Dutch oven, heat oil on medium then add onion and carrot. Cook for 3-4 minutes or until onion is translucent. Stir in garlic and jalapeno and cook an additional minute. Add in ground bison and cook until browned, mashing with a large spoon so get small pieces. Stir in all of seasonings and mix together then stir in tomatoes and bone broth. Bring to a boil then reduce heat and simmer, covered for 45 minutes. Serve in bowls with fresh avocado slices, cilantro, jalapeño and red pepper flakes.