Bison Chili

Preparation Time: 15 min
Cook Time: 45 minutes
Servings: 6 – 8 

INGREDIENTS

• 1 lb. of 100% grass-fed Bison Ground
• 1 medium onion chopped (I preferred red onion, but you can choose any type of onion)
• ½ teaspoon of Avocado oil
• 2 or 3 garlic cloves (peeled and smashed) or 1 teaspoon of garlic powder
• 1 tablespoon of chili powder
• 1 tablespoon smoked paprika (or regular paprika if you can’t find smoked paprika)
• 1 teaspoon salt (if you don’t eat salt, add 1 tablespoon of nutritional yeast)
• 1 teaspoon of black pepper
• 2 teaspoons of dried oregano
• ½ jalapeño chopped (if you like it spicy, then add the whole jalapeño)
• 1 teaspoon of 100% cocoa powder
• 1 tablespoon of coconut liquid aminos
• 1 tablespoon of distilled white vinegar
• 2 cups of soaked beans rinsed (pinto, red, or black – or a combination of pinto beans & chickpeas)
• 1 28 oz can crushed San Marzano tomatoes 
• 2 tablespoons of tomato paste (no salt or low sodium)
• 4 cups vegetable broth (no salt or low sodium)

TOPPINGS

• 1 Fresh Avocado Haas
• Fresh Cilantro
• Fresh Jalapeño

COOKING WARE

• Instant Pot
• Cutting board

COOKING INSTRUCTIONS

Select the Sauté (meat) mode on your Instant Pot (Approximately 15 minutes). Add your avocado oil and chopped onion and cook it until it is translucent (approximately 2 – 4 minutes). Add garlic, ground bison, coconut liquid aminos, distilled white vinegar, chili powder, smoked paprika, salt, black pepper, and dried oregano. Stir the mix until your bison is cooked. Add the vegetable broth, crushed san Marzano tomatoes, tomato paste, jalapeño, soaked beans, and cocoa powder. Mix all ingredients. Close the lid 

Close the lid and make sure it is locked. Select the pressure setting and cook it for 1 hour. Don’t open the lid once the time is up. Allow the instant pot to release the pressure and open it once it is safe. It usually will take 15 to 20 minutes for all pressure to release.

Open the lid carefully, serve your chili in a bowl, and don’t forget to add fresh avocado, jalapeño, and cilantro. If you don’t like your chili too spicy, don’t add fresh jalapeño. 

If you have any leftovers, save them!

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