Bison Pumpkin Chili

BISON PUMPKIN CHILI

FOOD AS MEDICINE

Just 1 cup of cooked pumpkin offers 200% your daily needed vitamin A in the form that best protects your vision. The soluble fiber and zinc in pumpkin play a role for blood sugar and insulin regulation while the phytosterols in the seeds aid in lowering your bad cholesterol levels. The abundance of antioxidants serve to scavenge free radicals while protecting against oxidative damage and decrease inflammation in the body. Bison is much more likely to be grassfed than beef and bison typically live freely on pasture, not on factory farms meaning there is usually not an influence of growth hormones or antibiotics either! Bison is a great source of B vitamins, zinc and iron as well as selenium and CoQ10. Incorporating bone broth adds glutamine to prevent leaky gut and support connective tissue health!

INGREDIENTS

2 Tbsp ghee (sub avocado oil for dairy free)

1 large onion, diced

1 bunch green onions, chopped and separated into white and green parts

4 cloves garlic, minced

2 bell peppers (any color), diced

2 pounds pasture raised ground bison

1 28 oz jar diced tomatoes

1 cup pumpkin puree

2 cups beef bone broth

1 tsp sea salt

1/2 tsp black pepper

2 tsp dried oregano

2 Tbsp chili powder

2 tsp ground cumin

2 tsp smoked paprika

1 Tbsp raw cacao powder

1 bunch lacinato kale, stemmed and finely chopped

For topping (optional):

1 bunch cilantro, finely chopped

1 cup grassfed greek yogurt

1 cup shredded cheddar cheese

2 limes, quartered

DIRECTIONS

Head a large stock pot over medium high heat and add the ghee. Once heated, add the onion and sauté, stirring occasionally until translucent and beginning to brown. Add the white part of the green onions, garlic and bell peppers and a large pinch of sea salt. Cook about 5 minutes until peppers begin to soften. Add the ground bison and cook, stirring until meat begins to brown, about 7-8 minutes. Add the diced tomatoes, pumpkin, bone broth and all of the spices through cacao powder. Turn the heat to low and cook about 1 hour. In the last 15 minutes of cooking, fold in the kale. Season to taste. Serve with cauliflower rice and top with green parts of green onions, cilantro, greek yogurt and a lime wedge and sprinkle with cheese.