This delicious, healthy chili recipe is not only bean free, but also uses bison, as opposed to ground beef, for those of you that are sensitive to beef, or just want to keep your protein sources diverse (something we recommend for every student)! It is rich in flavor, and can be made mild enough for the whole family to enjoy, or made with spice to suite your taste. You can adjust the heat by decreasing chili powder or if you like a little more heat add a pinch of cayenne. INGREDIENTS
2-3 slices bacon or pancetta, uncooked and chopped
1 medium onion, chopped
4 cloves garlic, coarsely chopped
2 lbs ground bison (grass-fed beef can be subsittuted if desired)
1 tsp ground oregano
1 tsp paprika
2 cups beef broth
1 tbsp cacao powder
1 28oz can diced tomatoes
1-2 carrots, peeled and diced
1 tbsp apple cider vinegar
1/2 tsp sea salt
1/4 tsp black ground pepper
2 tbsp chili powder (optional)
Cheyenne pepper to taste
DIRECTIONS
In a large saucepan (4 quart) or dutch oven, over medium heat, cook bacon until slightly brown.
Add the onion and stir into bacon, cook onion until semi translucent and then add the garlic.
Cook for 2-3 minutes longer, then add the bison (or beef) and cook until meat is no longer pink.
Add spices (including chili powder as desired), broth, carrots, and tomatoes. Stir until combined.
Add the vinegar and cacao powder, then stir well. Add additional water or broth if needed.
Cover and cook for 20 minutes. If you like a little more spice add a pinch of cayenne pepper. Let cool slightly, and garnish with avocado, green onions, jalapeños, or cilantro for extra decadence.
Nutrition Facts per 4oz serving- calories: 256, fat: 6g, carbs: 9g, protein: 28g