Homemade Chili

I whipped up this chili by my boyfriends request. He is usually the one that makes the chili in the slow cooker but we only had about an hour to cook so I did it the traditional stovetop way. Turned out delicious, didn’t take many pictures sorry.



Homemade Chili

•2-3 pounds ground bison (can use beef, turkey or veggie ground round)
•2tsp Extra virgin olive oil
•4 Celery stalks, chopped
•1 medium Onion, chopped
•2 medium Carrots, chopped
•6 Large Mushrooms, sliced
•1 medium Zucchini, chopped
•2 medium Bell peppers, chopped
•1 Jalapeño, diced (remove seeds if you don’t want spicy or omit)
•4 Garlic cloves, minced
•1 28oz can kidney beans, drained and rinsed
•1 28oz can crushed tomatoes
•1 6oz can tomato paste
•1 cup (1/2 jar) marinara sauce
•1/4 cup chili powder
•2 tsp cumin powder
•1 tsp coconut sugar or choice
•2 tsp onion powder
•2 tsp dried oregano
•1 tsp dried basil
•1/4 tsp cayenne pepper
•1 tsp pink Himalayan salt
•1 tsp fresh ground pepper

In large soup pot fry oil and ground bison over medium heat until just done (it’s ok for a little pink as you will be cooking more). While bison is cooking chop all your veggies up and then add all prepped veggies to cooked bison  and fry for about 5-10 minutes more until somewhat soft. Add all your seasonings and stir well. Add crushed tomatoes, kidney beans, tomato paste and marinara sauce, stir until well combined. Lower heat and simmer for at least 30-40minutes stirring occasionally. Serve. Makes about 12× 1Cup servings.


I had leftovers for lunch the next day with ryvita crackers, avocado and cherry tomatoes.


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