Whole 30 approved, paleo, gluten & dairy free!
It’s 24 degrees here in Colorado and I’m desperately longing for summer. I’m from Texas and it get cold there but it only last for maybe a month. Although Colorado has this beautiful scenery it may be worth it plus it gives me an excuse to make chili ALL THE TIME.
This past weekend we went back home to Texas to see family. It was short and sweet but much needed. Sometimes you just need a visit home to have coffee with your mom. I DID. You know when you grow up somewhere and you haven’t visited in a while but you still know exactly how the air smells? We say it “smells like money” but honestly it smells like cow shit. Lubbock is a little big town in North West Texas and it’s known for cotton, cows and Texas Tech University. Oh and Whataburger [sadly I didn’t get any]. It was a super chill weekend home, lots of hugs and family time. Mom and I went vintage shopping and let me tell you those vintage shops think A WHOLE LOT of their “junk”. This bike wheel chandelier that my mom is wanting to make was selling for $500. It was two bike wheels, some spokes & chains. Something you could make for under $100 – So she is. But all aside they did have some pretty cool as shit in some of these stores. This trip was needed before this crazy week at work and I’m so thankful we only live 8 hours away from our hometown.
ON TO THE CHILI! Guys I know I say this on every recipe but this chili is da BOMB and it’s one of my top favorites. No beans, no dairy, no gluten and best of all it’s Whole30 approved! Which I’m on week two and it’s going well, I feel better, I sleep better & I don’t even notice somethings I’m missing from my normal diet.
I usually put black beans in my chili because it makes it more hearty, but my husband didn’t even notice they weren’t in there this time. I also love using ground bison but it can get pricy so you can use any ground meat here; we’ve done turkey, chicken and beef. All have turned how great but bison is the overall winner. I also use a Ninja slow cooker but any slow cooker or stove top option will work. I do love my Ninja though it has so many options; I can use it in stove top mode, steam, or even bake! So ladies and gents here’s the good good—-
1.5 lbs ground bison
1 yellow onion | diced
2 garlic cloves | minced
2 sweet potatoes | diced
1 bell pepper | diced
1 jalapeno pepper | diced
1 serrano pepper | diced
1 dried ancho chili | crushed [optional if you can not find sub for 1 tsp ancho chili powder]
2 cups of beef bone broth > whole30 compliant ‘Bonafide Broth’
1 can diced tomatoes
1 sm can tomato paste
2 tbsp cumin
2 tbsp chili powder
1 tsp pepper
1 tsp salt
1 tsp cayenne
2 tbsp olive oil or avocado oil
On stove or in Ninja heat oil on medium high [ninja stove setting], add onions, peppers and garlic. Saute for 4 minutes. Add desired meat and spices mix until well incorporated.
Transfer to slow cooker or turn Ninja to low crock pot setting. Add tomatoes and tomato paste along with potatoes, bell peppers and bone broth. Cook on low for 6 hours!
Instead of transferring to slow cooker, add remaining ingredients. Bring to boil then reduce temp to medium low and cook covered for 35 mins for until potatoes are soft.
Serve & top with avocado! Caution this is hot! Both temp & spice. If you would like to tone it down a bit remove cayenne pepper.
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