Description

This Whole30 approved Bison and sweet potato chili is so damn good, don’t say I didn’t warn you about going back for seconds and thirds!! Bison is a lean red meat that is loaded in B vitamins making this a more nutritious way to do chili, but you can easily substitute grass-fed beef if you can’t find bison meat.

Ingredients

Scale

3 lbs ground bison meat
2 tbsp coconut oil
4 shallots
4 cloves garlic
1 8 oz bag of mini bell peppers
2 medium sized sweet potatoes
1 28 oz. can of fire roasted tomatoes (important, this adds extra smokiness to this smoky chili recipe!)
1 14 oz. can of fire roasted tomatoes
water: fill the 28 oz can one ½ times and add to the pot

Ingredients Continued, Spices:

1 (heaping) tbsp Worcestershire sauce
1 (heaping) tbsp. fresh ground pepper
1 (heaping) tbsp. sea salt (or more to taste)
2 tbsp smoked paprika
2 tbsp cumin
1 tbsp chili powder
4 chipotle peppers in adobo, chopped
2 tbsp adobo sauce (from the can of Chipotle peppers)
1 tsp allspice (this compliments the sweet potatoes- trust me on this, but if you don’t have it will still be good)

Garnish/Toppings (optional):

Fat Free Greek Yogurt (so good on this chili!- if you are strict Paleo you can omit)
Sliced Avocado
Cilantro sprigs

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Instructions

Chop the garlic, shallots and roughly chop the peppers.
Chop the sweet potatoes into cubes (if you microwave them for 4 minutes each first, it will be a lot easier!)
Heat coconut oil in a large pot (this is a big batch!) and sauté the shallots and peppers until the shallots are translucent, about 5 minutes.
Add the meat and cook on medium until it begins to brown and then add the garlic (add the garlic with the meat so it doesn’t burn).
Add the tomatoes, sweet potatoes, water and spices and let simmer for a minimum of an hour. The chili needs to cook long enough that the sweet potatoes are soft and the water has reduced. This will end up being a thick chili, you can always add a little more water or beer to make it a more liquid consistency.

Notes

This chipotle chili gets better with time. The longer it was in the fridge the better it was- but it’s so good it won’t last long. I garnished with fat free greek yogurt, avocado and cilantro. Sometimes I would mix arugula in after I heated it to get some extra greens in my diet. This chili is QUITE addictive, beware! You won’t be able to stop eating it!!!