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
