To add beans or not to add beans that is the question. Well, at least the question when it comes to the great chili debate.
For me, beans are bothersome digestive wise so they are usually left out of recipes at our house. I know many people avoid them too when trying to reduce inflammation in the diet, following a paleo lifestyle, or going low carb, or avoiding lectins.
The problem though with beanless chili is that you are pretty much just left with ground beef and tomatoes. I added a twist to spice things up (although this recipe is more smoky than it is spicy).
I replaced the boring ground beef (because we have already had that three times this week between tacos, burgers, and spaghetti) with lean ground bison. I used a 90/10 fat content, but if yours is of a higher fat content you may need to drain the fat off after step 2.
I also added zucchini so that tomatoes weren’t the only veggie we were getting in this meal. You could throw in butternut squash, sweet potato, or carrots as well. This recipe is very flexible and forgiving.
Ingredients:
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2 lb Lean Ground Bison
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2 tbs Avocado Oil
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2 cloves Garlic, minced
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1 small Onion, chopped
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2 medium Zucchini, chopped
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1 tbs Chili Powder
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1 tbs Ground Cumin
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1 – 28 ounce can Diced Fire Roasted Tomatoes, drained
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2 tbs Tomato Paste
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2 cups Beef Bone Broth
Instructions:
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Heat oil in a large pot or Dutch oven over medium heat. Sauté onion and garlic until soft.
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Add ground bison to the pan and cook until browned and thoroughly cooked.
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Add zucchini to the pan and sauté an additional 2 minutes.
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Add remaining ingredients, stirring well to combine and bring to a boil. Reduce heat and simmer for 20 minutes stirring occasionally.
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