Name: Bison or Grass-Fed Beef Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon coconut oil; 1/4 cup finely chopped yellow onion; 1 tablespoon minced garlic; 6 ounces ground bison (or grass-fed ground beef); 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/8 teaspoon cayenne (optional); 1 1/2 cups finely chopped bell pepper; 1/3 cup finely chopped poblano pepper; 1 1/2 cups tomato puree; Salt and freshly ground pepper; 2 cups thinly sliced collard greens (tough ribs removed first); 1 tablespoon fresh lemon juice; 1 1/2 teaspoons extra-virgin olive oil

Jump to Recipe Print Recipe

Bison or Grass-Fed Beef Chili

Chili made with bison or grass-fed beef – the ultimate comfort food with a healthy twist. Taste the richness and quality in every bite.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Bison Chili, Bison or Grass-Fed Beef Chili, Chili, Grass-Fed Beef Chili

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 207kcal

Author: Chef Allen Campbell

Ingredients

1 tablespoon coconut oil
¼ cup finely chopped yellow onion
1 tablespoon minced garlic
6 ounces ground bison or grass-fed ground beef
½ teaspoon ground cumin
½ teaspoon chili powder
⅛ teaspoon cayenne optional
1 ½ cups finely chopped bell pepper
⅓ cup finely chopped poblano pepper
1 ½ cups tomato puree
Salt and freshly ground pepper
2 cups thinly sliced collard greens tough ribs removed first
1 tablespoon fresh lemon juice
1 ½ teaspoons extra-virgin olive oil

Instructions

In a large saucepan, heat the coconut oil over medium heat. Add the onion and garlic and cook, stirring frequently, until softened, 1 to 2 minutes. Add the bison or ground beef. Cook, stirring and breaking up the meat with a wooden spoon, until cooked through, 3 to 4 minutes. Add the cumin, chili powder, and cayenne, if using, and cook, stirring, for 30 seconds.
Add the bell and poblano peppers, tomato puree, and 1/2 cup water. Reduce the heat to medium-low and cook, stirring occasionally (especially toward the end of cooking), until thickened, about 35 minutes. Season with salt and pepper to taste.
Place the collards in a medium bowl and use your hands to massage the leaves with the lemon juice and olive oil. Season with salt and pepper taste. Divide the chili between 2 bowls next to the collard greens.

Nutrition