Bison & butternut cocoa chili

Before I went Paleo, my traditional chili recipe was a standard part of my cooking arsenal, but once I eliminated beans from my diet, chili was off the menu for a long time. That has changed with the creation of this fantastic recipe, which uses butternut squash and smoky flavors.

PREP TIME

20 minutes

COOKING TIME

4-6 hours

YIELD

3-4 meal-sized servings

 

3 cloves garlic, smashed

1 tablespoon smoked paprika

2 tablespoons chili powder

1 tablespoon chipotle powder

1 tablespoon cinnamon

1 tablespoon 100% cocoa powder

1 1/2 tablespoons sea salt

2 teaspoons black pepper

32 ounces diced tomatoes,
canned—or 4 cups fresh, diced

1 lb bison stew meat

2 cups butternut squash, peeled and diced into 2-inch chunks

1 onion, diced into 2-inch pieces

1 bell pepper, diced into
2-inch pieces

 

FODMAP FREE?

Leave out the garlic and onions. Add 3-4 chopped parsnips or carrots to make a bulkier dish.

CHANGE IT UP

Don’t have a slow-cooker? Use an enameled cast iron pot in an oven at 300°F for 4-6 hours.

This recipe can easily be made with ground beef or turkey instead of bison.

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

In a bowl, mix the garlic, smoked paprika, chili powder, chipotle powder, cinnamon, cocoa powder, sea salt, and black pepper with the tomatoes.

Place the bison, squash, onion, and bell pepper in the slow-cooker, and cover with the tomato mixture.

Cover and cook on low for 4 to 6 hours