Bison Chili

Ingredients

• 1½ tablespoons olive oil

• ½ medium white onion

• 2 celery stalks, diced

• 1 garlic clove, minced

• 1 pound ground bison meat

• 2 tablespoons chili powder

• 1½ teaspoons smoked paprika

• ½ teaspoon dried oregano

• ½ teaspoon cayenne

• ½ teaspoon ground cumin

• 1 teaspoon pink Himalayan salt

• ½ teaspoon freshly ground black pepper

• 1 (28-ounce) can crushed tomatoes (Muir Glen)

• 2 cups bone or vegetable broth

• 1 green bell pepper, chopped

• 1 tablespoon chopped green onions

• Avocado chunks, for serving

Directions

• In a large pot, heat the oil over medium-low heat. Add the onion, celery, and garlic and sauté until the onion is translucent. Add the ground bison meat, breaking it up into small pieces with a spoon as it cooks. Stir in the chili powder, paprika, oregano, cayenne, cumin, salt, and black pepper and cook until the meat is evenly browned about 6 minutes.

• Add the tomatoes, broth, and bell pepper and stir. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 30 minutes to allow the flavors to develop.

• Serve with avocado chunks alongside, and enjoy.

Notes

• top with vegan sour cream and freshly chopped chives for an additional kick

• may also add raw parm or if dairy-free, vegan cheddar cheese shreds