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.