So half of my office is doing Whole30 and I’m somewhere in between Whole30 and I-only-drink-and-eat-bad-on-the-weekends. Seriously though, Whole30 is really hard and I commend those who can do it every day, for 30 days. The only reason I have not partaken in the entire 30 day limitation is because Mitch & I have already had pre-made plans for January…. Ok if you really have to know, the plans include a Houston v. Lakers basketball game and a trip to Los Angeles to eat, eat, and eat. However, it doesn’t mean the meals I make at home can’t be keto- approved during the week.
Mitch and I did give Whole30 a shot a couple of years ago. While we always try to eat healthy and be cognizant of our eating habits, it’s so easy to slip up and eat an entire 14″ pizza when we’re hungover or treat ourselves to dessert at dinner. What is life without indulging once in a while? Nonetheless, eating healthy and being physically active is very important to the both of us. I love cooking homemade dinners during the week because for me, it’s very therapeutic and I enjoy knowing exactly what is in the food I’m eating.
For anyone who is on Whole30, a keto-friendly diet, OR just wanting to live a healthier lifestyle, I think you will love this unique and delicious chili recipe.
Keto-Approved Bison Chipotle Chili
- Large Pot or Dutch Oven
- Wooden Spoon
- Potato Peeler
- 2 Tbsp avocado oil
- 1 yellow onion small dice
- 1 green bell pepper small dice
- 1 red bell pepper small dice
- 2 cloves garlic minced
- 1 lb ground bison
- 1 can fire roasted tomatoes
- 2 cups beef stock
- 1 tsp cumin powder
- 2 tsp chipotle chili powder
- 1 tsp cajun seasoning
- Salt to taste
- Pepper to taste
- Cilantro garnish, optional
- Avocado garnish, optional
- Jalapeno, raw or pickled garnish, optional
- Heat the avocado oil in a medium/large pot over medium heat.
- Once the oil is hot and glistening in the pot, add the onion and peppers. Cook until softened, about 6-8 minutes.
- Next, add the ground bison and break up with a wooden spoon into bite size pieces. Season the meat & veggies with a generous sprinkle of salt & pepper.
- *You won't have to drain the bison fat as the meat is so lean*. Once the ground bison is cooked through, add the minced garlic and cook for 2 minutes.
- Add the diced sweet potato and a generous sprinkle of salt. *Potatoes take a LOT of salt*
- Next, add the diced tomatoes (with juices - do not drain) and beef stock.
- Allow everything to reach a boil before reducing the heat and allowing the chili to simmer on low for 30-45 minutes.
- Season the chili with salt & pepper to taste. Garnish with whatever you want!
For a vegetarian version, simply omit the ground bison and load up on the vegetables by adding more potatoes, carrots, and tomatoes.
I hope you love this recipe as much as we did!