Bison & Sweet Potato Chili

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With the cold winter temperatures you might think it is a bit difficult to get your veggies in. After all, on a cold day a salad typically is not first on our list. However, soups and chilis are a fantastic way to get an extra dose!
This chili was the perfect meal to quickly warm up after getting home in the evening. I hope you enjoy it as much as I do!
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Bison & Sweet Potato Chili (inspired by this recipe)
1 pound grass fed bison (cooked)
1 c. sweet potatoes (chopped-I used 365 frozen)
3-4 small carrots (I used rainbow carrots)
2 celery sticks, chopped
1/2 large onion, chopped
3 garlic cloves, minced
1 can Fire Roasted Diced Tomatoes (Muir Glen)
1 T. Simple BBQ Flakes (365 Organic)
1 T. chili powder
1 T. cumin powder
1/4 t. chili flakes
2 t. Adobo seasoning
1 head kale, chopped
3 c. water
Cook bison in large skillet on medium heat, stirring occasionally so it does not burn. As the bison is cooking, add the chopped veggies including the onion and garlic to a large pot with an inch or so of water. Cover and allow veggies to soften. Add the spices and stir. Once the veggies have softened, add the cooked bison along with the tomatoes and water. Finally, add the chopped kale and stir to combine well. Reduce heat to low, cover and simmer for about 20 minutes. Add spices to desired taste and add more water for a thinner chili.
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