Rating: 5 stars 4.8
165 Ratings
  • 5 star values: 139
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.

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  • Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.

  • Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.

  • Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

Tips

Cook's Notes:

This chili can be enjoyed by non-Paleo eaters by adding 1 (15 oz.) can of drained and rinsed pinto beans.

You can substitute beef for the bison and turkey sausage for the pork sausage.

Nutrition Facts

380 calories; protein 33g; carbohydrates 26.4g; fat 17.2g; cholesterol 90.4mg; sodium 1567.2mg. Full Nutrition
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