EGG-FREE, NUT-FREE
This chili is the ultimate “set it and forget it” recipe. Simply throw all the ingredients into the slow cooker in the morning, and by dinnertime you’ll have a warm and hearty chili cooked to perfection. I make this recipe often using bison or ground beef, depending on what’s in the freezer—and both are always a hit.
Makes 4 servings
Prep time: 20 minutes (not including broth)
Cooking time: 6 to 8 hours
2 tablespoons coconut oil or ghee
1 medium onion, diced
2 garlic cloves, minced
1 pound ground bison
1 large sweet potato, peeled and cut into ½-inch cubes
1 bell pepper, diced
1 jalapeño, seeded and diced
1 (28-ounce) can crushed tomatoes
1 cup Homemade Bone Broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper (optional)
¼ cup fresh cilantro leaves, for garnish
1. In a large skillet, melt the coconut oil over medium heat. Add the onion and garlic and cook until just soft, 3 to 4 minutes. Add the bison and stir to break up and crumble the meat as it cooks. Cook until the meat is no longer pink, 7 to 8 minutes.
2. Transfer the bison mixture from the skillet to the slow cooker. Add the sweet potato, bell pepper, jalapeño, tomatoes, broth, chili powder, cumin, salt, black pepper, cinnamon, and cayenne (if using) and stir.
3. Cover the slow cooker and cook on Low for 6 to 8 hours.
4. Serve garnished with the cilantro.
Change it up: Use ground beef instead of bison. Swap out the sweet potato for ½ pound butternut squash.