This chili is so easy to make and tastes amazing! It’s super hearty and wonderfully filling on a cool autumn day. I chose to use Bison because it is a lean source of protein that’s loaded with health benefits.
Did you know that Bison is:
- Lower in calories, fat, and cholesterol than chicken or fish.
- Higher in protein than beef.
- Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
- High in beta-carotene. Beta-carotene is used in the body to make Vitamin A, a powerful anti-oxidant linked to preventing cancer and cardio-vascular disease.
- High in conjugated linoleic acid (CLA). In preliminary studies CLA, a fatty acid, has been linked to reducing the risk of cancer, diabetes and obesity. The benefits of CLA are only in free-range animals fed fresh green grass, not hay or grain. Always try to choose free-range grass fed meat and animal products!
Carrots supply this dish with vitamin A, C, beta carotene, vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine.
Cooked tomatoes are rich in vitamin C, lycopene, antioxidants, and have several anti-cancer properties.
Cumin is a spice that can help control blood sugar levels and supports healthy digestion. Cumin is rich in magnesium which supports heart health, controls blood pressure and aids the absorption of calcium. Cumin is also an excellent source of the essential mineral iron.
Kale. It’s great for digestion, high in iron, contains vitamin K which can help protect against cancer, supports healthy bones, supports healthy liver function, anti-inflammatory, supports the cardiovascular system, supports healthy skin, the immune system, healthy vision, and healthy metabolism.
With all of these amazing health benefits, you can actually feel good about what you are eating and serving for your family! Food as medicine!
This is a great dish for picky eaters, “meat & potato” people, or anyone else you want to ease into healthier eating!
This dish is:
- low fat
- paleo
- carb free
- sugar free
- dairy free
- grain free
You could also make this dish vegan by subbing kidney beans and/or cooked quinoa for the bison meat. Feel free to add extra veggies that you may have on hand: bell peppers, butternut squash, zucchini, and/or cauliflower would all make a lovely addition!
I hope you and your family enjoy this healthy chili as much as I did!
1. Info for Paleo Bison Chili With Kale
- Cook Time: 35 mins
- Total Time: 45 mins
- Servings: 8
- Calories: unavailable
2. Ingredients for Paleo Bison Chili With Kale
- 1 pound ground grass fed bison
- 4 cloves garlic, minced – I always use one of these
- 5 stalks celery, chopped
- 5 large carrots, peeled and chopped
- 1 large onion, diced
- 5 stalks kale – stems removed and leaves torn into pieces
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 large can (28 ounces) diced tomatoes
- 2 Tbs tomato paste
- water
- olive oil
- sea salt and fresh cracked pepper
- avocado as garnish – optional
3. Directions:
- In a large skillet over med-high heat, place a dash of olive oil, minced garlic, and bison. Cook, stirring frequently until bison is fully cooked.
- Next, use large pot or dutch oven over med-high heat to cook onion, celery, and carrots with a dash of olive oil. Add chili powder, cumin, about a tsp of sea salt, and stir well. Cook for a few minutes until onions begin to soften. Then add your cooked bison, canned tomatoes, tomato paste, and about 42 ounces of water (I used the empty can of diced tomatoes and filled it one and a half times with water as an easy measure). Taste and add more sea salt and cracked pepper to taste.
- Cover and let simmer for about 20mins.
- Remove from heat and stir in kale pieces. Serve as is or with avocado slices.
