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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 Customary
Metric
1x
2x
3x
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
garlic
-
minced
2
tablespoons
olive oil
1
cup
water
-
or beef broth
1
teaspoon
sea salt
1
teaspoon
ground black pepper
1
teaspoon
red pepper flakes
-
crushed
½
teaspoon
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:
391
kcal
Carbohydrates:
23
g
Protein:
26
g
Fat:
22
g
Saturated Fat:
8
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
10
g
Cholesterol:
79
mg
Sodium:
547
mg
Potassium:
1081
mg
Fiber:
5
g
Sugar:
9
g
Vitamin A:
9620
IU
Vitamin C:
25
mg
Calcium:
69
mg
Iron:
5
mg
How did this recipe turn out for you?
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