As the seasons change and we settle into fuzzy-sweaters-with-hot-coffee-on-the-porch-mornings, I am getting the serious soup//chili//spice itch. I am at the point now where I fully embrace the spice and squash GALORE as long as it’s forreal of course, (won’t catch me at nasty starbucks!)
Already I have made my butternut squash bread from last year (into muffins!!!) , a lemony dairy-free chicken and rice soup with squash (let us know if you would like that recipe too!), and even a chiliiiii. The recipe I am sharing with you all today is the chili!
I had never made a chili before and I was so pleased when this one turned out well. It is not vegan or paleo or keto or anything, but it does err on the side of health, and could be made vegan by taking out the meat, cooking veggies in avocado oil and using a vegetable stock vs a bone broth. And for all my paleo peeps, all you gotta do is take out the beans! As for Keto…. I am not as well-versed in this, but likely you would remove beans and sweet potatoes? Honestly not sure…Worth looking into! Maybe there is something one would be able to substitute so that it is not just a meat and veggie sauce.
As a paleo fanatic for sooo long, (and still much of what I eat is geared that way,) I found I wanted to be more amenable and easy-going when it came to food. Especially when others made something they were proud of and wanted to share with me. So, I have been trying to ease things back into my diet, and find where they work best for my body! Shocker, lots of veggies still makes me feel great! Haha!
TIP FOR EATING: Goes great with a fresh cuppa Four Sigmatic Coffee (pictured here) or some delicious and local Lone Oak. Sort of a cowboy breakfast…
Without further ado, make some comfort food, enjoy it and know it is nourishing you as well!
***This recipe is adapted from a Turkey Chili I found online. Linked here.
+2lb bison *
+4 small sweet potatoes *
+2 small onions or 1 large one *
+3-4 bell peppers
+4-5 stalk celery
+1 can white kidney beans
+1 can light red kidney beans
+3-4 clove garlic *
+one 28 oz can tomato sauce
+2 tbls butter *
+2 cups bone broth *
+1 can organic unsweetened butternut squash (or 1 cup roasted at home!)
+few dashes cayenne
+salt throughout cooking process
+CROCK POT OR SLOW COOKER
OPTIONAL BUT DELICIOUS ADD-INS
+5 Baby Bella mushrooms (depending on size, do more if desired.)
+4 smallish carrots
+Cook and salt bison meat. Once fully cooked, add to crock pot.
+Heat the pan that the bison was cooked in back to medium/medium high. Dice onion, mince garlic, add to the pan where the bison was cooked in with 2tbls butter. Cook until fragrant. Salt.
+add finely chopped peppers, celery, and carrots and mushrooms if using. Heat through for about 5 minutes, salt if needed.
+Add all veg to crock pot with beans, broth, tomato sauce, squash.
+Peel and chop sweet potatoes into bite size pieces. Incorporate.
+Dash your cayenne, salt, pepper, etc. Mix all together.
+Cook on high for 4 hours.
+Makes about 8-10 servings.
Serve with your favorite chili toppings-I really enjoyed the goat chèvre + avocado, and so did my little guy! The goat cheese acts as the sour cream + cheese, and it can be much easier on the digestive system, not to mention makes your chili look extra beautiful. Something about beautiful food you know? Even if it’s just a chili.
Written and photographed by Chloë Sherrod.