Heavenly Bison Sweet Potato Chili

I have tough days physically during damp, windy conditions when I feel deeply chilled. What is a better remedy for those days than a warm, hearty bowl of chili? I love ground buffalo meat (bison) and wanted to create a paleo Bison Sweet Potato Chili. With roasted sweet potato and carrot, as well as plenty of mushrooms, I hit the right blend of veggies to fill this dish with warmth and nourishment.

Heavenly Bison Sweet Potato Chili

Eleanor Craig

I love ground buffalo meat (bison) and wanted to create a paleo Bison Sweet Potato Chili. So, here's the recipe.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 people

Calories 391 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

•  
  2 pounds ground bison
• 1 medium sweet onion - diced
• 2 medium sweet potato - diced
• 1 medium green pepper (green capsicum) - chopped
• 1 medium red pepper (red capsicum) - chopped
• ½ cup carrots - chopped
• 24 ounces mushrooms - sliced
• 1 can tomato - small can, diced no salt added and organic
• 1 can passata or crushed tomatoes (tomato puree with seeds removed) - large can crushed San Marzano tomatoes
• 2 cloves (affiliate link)garlic - minced
• 2 tablespoons (affiliate link)olive oil
• 1 cup water - or beef broth
• 1 teaspoon (affiliate link)sea salt
• 1 teaspoon (affiliate link)ground black pepper
• 1 teaspoon (affiliate link)red pepper flakes - crushed
• ½ teaspoon (affiliate link)cumin - smoked paprika, thyme

Instructions

 

• First, preheat the oven to 375°F.
• On a baking sheet, Place sweet potato and carrot and drizzle them with olive oil. Roast your potato and carrots for 20-30 minutes until they are soft.
• While veggies are roasting, sauté onion, garlic, and bell peppers until onion is translucent.
• Add bison to the pot, crumbling into the pot, so it breaks up, then add seasoning and sauté until bison is no longer pink.
• Add tomatoes, mushrooms, and a cup of water or broth to the pot and bring to a simmer.
• As soon as the roasted vegetables are soft, remove them from the oven and add to the simmering chili.
• Cover and continue to simmer for 1 hour, stirring occasionally
• Serve with guacamole or sliced avocado.

Nutrition

Calories: 391kcalCarbohydrates: 23gProtein: 26gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 79mgSodium: 547mgPotassium: 1081mgFiber: 5gSugar: 9gVitamin A: 9620IUVitamin C: 25mgCalcium: 69mgIron: 5mg

How did this recipe turn out for you?We’re eager to hear your thoughts!