Serves: 4 Adults
Ingredients
1 TBS Coconut Oil
1 lb Ground Bison
1 Large Sweet Potato, peeled and cubed (small-ish bite sized!)
1 medium onion, diced
3 scallions, diced
2 small zucchini, diced
2 small yellow squash, diced
2 garlic cloves, minced
1 Jalapeno, seeded and diced (leave the seeds in if you like it HOT!)
1 4 oz can green chiles
2 TBS Cumin
1 TBS Chili Powder
½ tsp Paprika
1 Cup Tomato Sauce
1 14 oz can diced tomatoes
1 Cup of Beef Broth
1 Bell Pepper (color is your choice) diced
Salt and Pepper to taste
Instructions
-Melt Coconut Oil in a large heavy bottomed pot (I used my 7 qt Dutch Oven)
-Add your onions, scallions, zucchini, squash and sweet potato and cook until vegetables have some color (about 10 minutes)
-Season layer with salt and pepper
-Add the bison, break up with your spoon and brown meat until it is no longer pink
-Add the garlic, jalapeno and green chiles and cook for another minute or two
-Season layer with salt and pepper and then dump in all your spices
-Add tomato sauce, diced tomatoes and beef broth and mix it all together
-Bring pot up to a boil and then lower to a simmer
-Simmer pot for 30 minutes, covered
-Uncover, add in diced Bell Pepper and simmer for another 10-15 minutes until desired consistency is reached. (I like a thick chili)
-Dish up and top with scallions, or any other desired toppings
-Enjoy!
source: hollywouldifshecould
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