Smoky Bison Chili | Whole30 Approved

This Whole30 approved Smoky Bison Chili will curb all your chili desires! Ground bison, sweet potatoes, and jalapeño with smoked paprika for the flavor kick.

Hello there! Congrats to the Eagles for dethroning the Patriots Sunday in the Super Bowl… or did everyone only count down the minutes of the first half to watch JT jam out and the second half to watch This is Us?  Yeahhhhhh… me too guys. We actually couldn’t watch This is Us because we are still playing catch up. With Brenton being gone a lot last year we were never able to watch it together.  And I believe its one of those shows that needs to be watched together no matter how badly we want to catch up and binge! Anyone else wait to watch shows with their SO (even if it is months and you fall really far behind!)?  That’s love right there!

WHOLE30 UPDATE

We are less than a week away from being complete with our very first Whole30!!  To say it has been easy is an exaggeration.  It hasn’t been terrible though.  We ate mainly paleo for about a year leading up to it but the not even maple syrup thing has been really difficult because I do like making treats. We have only been out to eat once and to all places a pizza restaurant with friends!  <— who the heck does that?!?! Lesson learned folks.  That was rough and we were those people who brought their own salad dressing.  Thankfully no one said anything because pretty sure thats against health code. I’ll be writing a complete Whole30 review at the end of our reintroduction to share all my tips and tricks for your next Whole30.

You know what saves the day though? This Smoky Bison Chili!

This recipe is super simple.  Most of these items are likely already in your pantry: sweet potatoes, onions, garlic, ground bison (lean beef or turkey will work well too), canned diced tomatoes, bone broth… And hopefully you have a well-stocked spice cabinet too. Because you can’t really do chili without the necessary spices…. Chili powder, I like to throw in some cumin, paprika, smoked paprika (the key to the smokiness).  I actually go heavy on the chili powder in comparison to some recipes I’ve seen out there. What is the point of having chili if it’s flavorless?? There is none. End of story.

Oh and you guys know that the avocado is not optional, right?  I’ve actually made this chili about four times before shooting it to perfect the spicing.  But also because its so hard to find the perfect avocado for a shoot in the middle of winter in the middle of Washington.  Why do they have to get black spots so quickly! Ya’ll, we pay $1.50 per avocado up here I’d like for it to be perfect, without blemish. I know I’m not the only one who feels this heavy disappointment.  But then there are those angels singing when you open up a perfect spotless avocado! There is no feeling like it.  Relief, victory, elation!

Anyways, I finally found a perfect one and now I can share this recipe with you. Smoky Bison Chili and avocado for all!

You know what’s so flipping great about any chili:

1. You can’t really mess it up.
2. It lasts all week in the fridge (that is if you make enough)
3. HELLO LEFTOVERS FOR LUNCH!!!
4. If you use a crockpot, time saved and hassle free
5. AVOCADO!!!!
6. LEFTOVERS! <— oh I already said that but it deserves another mention!

I did not make this recipe in the crockpot but you definitely can.  I’ll include those instructions in the recipe as well.  But even if you don’t this only takes about 45 minutes to cook!  I used homemade bone broth but you can use store bought bone broth (not stock though because it’s too water and missing a lot of the collagen).  You can usually find it in the freeze section.  Here’s one that I highly recommend (though its expensive) or just make your own in your crockpot.  Go to your butcher, get some marrow bones. Cover bones with water and add carrots, celery, and onion.  Fire up that crockpot on low for 48 hrs and voila! You’re own collagen rich bone broth!

The collagen is what makes the chili chili and not a soup.  When you put it in the refrigerator and it cools to almost a jello like consistency.  That is exactly what you want for your chili! Of course when you heat it up it melts to a liquid again.  Science is cool!

I love seeing what recipes y’all are making.  Thanks for all the @herheartandtable and #hht tags on Insta-stories!  Love seeing you fuel your bodies for good!  Let me know if you make this Smoky Bison Chili either on the insta or Facebook.

Print Recipe

Smoky Bison Chili

Prep Time

15 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

Smokey Chili Spice Mix

• 1/3 cup chili powder
• 3 tbps smoked paprika more if you'd like it extra smokey
• 2 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1/2 tsp sea salt
• 1 tsp black pepper

Chili Time!

• 1 tbsp olive oil
• 1 large white onion chopped
• 4 cloves garlic minced
• 1 jalapeno chopped
• 1 large golden yam peeled, chopped into bite size pieces
• 2 lbs ground bison or use lean ground beef/turkey
• 1 24 oz can diced tomatoes juice drained prior to adding
• 1 1/2 cups bone broth
• 1 bunch cilantron chopped

Toppings (that make life better)

• avocado
• cilantro
• red onion
• scallions

Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients Smokey Chili Spice Mix 1/3 cup chili powder 3 tbps smoked paprika more if you'd like it extra smokey 2 tsp cumin 1 tsp cayenne pepper 1 tsp red pepper flakes 1/2 tsp sea salt 1 tsp black pepper Chili Time! 1 tbsp olive oil 1 large white onion chopped 4 cloves garlic minced 1 jalapeno chopped 1 large golden yam peeled, chopped into bite size pieces 2 lbs ground bison or use lean ground beef/turkey 1 24 oz can diced tomatoes juice drained prior to adding 1 1/2 cups bone broth 1 bunch cilantron chopped Toppings (that make life better) avocado cilantro red onion scallions

Instructions

1. Heat a large stock pot over medium heat. Add olive oil.
2. Saute onion, garlic and jalapeno for 5 minutes.
3. Add chopped sweet yams to the pot and cook until soft, about 10 minutes. Add spice mix and stir until combined.
4. Add meat to pot and sauté until fully cooked and slightly browned.
5. Pour in diced tomatoes and bone broth. Stir in cilantro.
6. Bring to a quick boil then reduce to a simmer covered for 20 minutes. Remove cover and simmer until liquid has reduced an inch.
7. Enjoy with all the toppings and extra avocado!!

Recipe Notes

Crockpot method:

1. Prepare and cut sweet potato, onion, garlic and jalapeño.
   Add into crock pot. Then add diced tomatoes, cilantro and bone broth.
2. Cook meat on stove top until fully cooked and browned slightly.
3. Add in all of your seasonings, with salt to taste (add more salt if you prefer) and stir until ingredients are evenly distributed.
4. Cook on high for 4 hours, or low for 6-8 hours.
5. Recipe serves about 8 small-medium bowls, or 6 large bowls. Top with avocado, onions, cilantro, etc.
6. Chili will keep in fridge up to 5 days, or store in airtight container in freezer up to 3 months.

*This recipe is very adaptable, so play around with add-ins and spices to your liking. I've used bell peppers, and replaced the sweet potatoes with squash.

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