Coming from a southern family, chili and cornbread while watching football (Alabama…Roll tide!) in the fall is almost a must. But with these up and down cool days as we (slowly) enter Spring, I am so tired of being cold!
This chili is a healthy twist and loaded with nourishing nutrients to support your immune system as we also part with “flu season”.
The best part is it’s easy to batch cook and leaves you with a protein and fiber packed meal ready for the days you need something quick.
One large stock pot or dutch oven
2 tbsp. Ghee (or pastured butter)
1 large sweet onion, chopped
2 bell peppers, chopped (i used varied colors to increase nutrients)
3 cups chopped kale
2.5 lbs ground bison
1 can black beans
1 can kidney beans
32oz. beef bone broth
1 can tomato paste
1 large can crushed tomatoes
6 tbsp. Chili powder (more or less for taste preference)
1 tbsp. pink himalayan salt
2tbsp. garlic powder
- In stock pot on medium heat, place ghee, onion, bell pepper, and 1 tbsp. garlic powder. Saute until veggies are soft and onions are browned. Add ground bison and saute until brown.
- Increase heat to high and add black beans, kidney beans, bone broth, tomato paste, crushed tomato, pink salt, remaining garlic powder, and chili powder to taste. Bring to a boil. Once chili reaches a boil, reduce to a simmer and add kale. Simmer for 30 minutes for flavor to set.
- Enjoy and tag @beetsandbabes!