Filling Paleo Bison and Pork Chili Recipe

I made this paleo bison and pork chili last night, inspired by my dad’s chili he showcased last weekend while I was visiting home. I am a huge bell pepper lover, so of course, I may be a little biased about my chili.

However, I was so excited about it that I felt the need to share it with you all. I cannot wait for leftovers today! Disclaimer: This is not the spiciest chili in the world. If you love the meaty type of chili, this is definitely for you as it is packed with two kinds of savoury meat you will enjoy.

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Filling Paleo Bison and Pork Chili Recipe

Gretel Shaw

You can never go wrong with a warm bowl of chili, whatever the season may be. Lately, I've been into paleo recipes and this bison and pork chili is one of the recipes I regularly make.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

Calories 340.9 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 teaspoons coconut oil
•  
  1 pound ground bison
• ½ pound ground pork (minced pork)
• 1 cup yellow onion - chopped
• 1 cup red pepper (red capsicum) - chopped
• 1 cup green pepper (green capsicum) - chopped
• 4 cloves garlic - minced
• 1 tablespoon chili powder (chilli powder in British English)
• 1 tablespoon oregano - dried
• 1 tablespoon cumin - ground
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika - smoked
• 28 ounces tomato - crushed
• 1 medium green onions (scallions or green shallots) - chopped

Instructions

 

• Heat the coconut oil in a large pot. Add the yellow onion and bell pepper mixture, cooking for about 5 to 7 minutes over medium heat.
• While the onion and bell pepper are tenderizing, place the ground bison and ground pork over medium heat in a large pan.
• The meat will release juice to cook in as time passes; the pan does not need to be coated with anything. Once the bell pepper and onion are cooked, add the minced garlic. Once the garlic becomes fragrant and the bison and pork mixture has become a 75/25 brown/pink ratio, mix the meat into the pot holding the onion and bell pepper.
• Add the chilli powder, dried oregano, ground cumin, smoked paprika, and Worcestershire sauce. Stir the spices in for about two minutes.
• Mix in the canned crushed tomato, cover, and occasionally stir for 10 to 15 minutes. Add sea salt and fresh ground pepper to liking. The whole recipe (starting with chopping and food prep) took a little over an hour, including clean-up.

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Nutrition

Calories: 340.9kcalCarbohydrates: 13.4gProtein: 23gFat: 22.2gSaturated Fat: 9.4gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 8.6gCholesterol: 80.1mgSodium: 141.8mgPotassium: 882.6mgFiber: 4gSugar: 6.8gVitamin A: 2449.9IUVitamin C: 74.7mgCalcium: 72.7mgIron: 4.3mg

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