Chipotle Bison & Sweet Potato Chili

Chipotle Bison & Sweet Potato Chili

I'm not sure which is more enjoyable: coming home to dinner cooking and the kitchen smelling like a chef has been slaving away all day, or dipping corn bread into a warm bowl of chili bite after bite, and watching the snow float to the ground through a window. (For gluten-free, this is my go-to corn bread; For grain-free corn bread, try this recipe).

This chili recipe is becoming a regular in our household. It's the kind of dish you want to serve yourself when the night is cold and a sofa with a pile of blankets awaits. It's the kind of dish you serve to guests for the first wintery game night of the season, or the first scary movie of October. 

With chipotle peppers in adobo, this chili is a "solid medium," at least that's what about four of my friends told me after they were about half way through their bowls. It's not a chili for those that can't handle the heat, but it's not going to light your mouth on fire (to me, this means I'll still be able to enjoy eating it--I can palette spicy food, but when it comes to a meal I'd really rather just sit back and taste it). 

Chipotle Bison & Sweet Potato Chili

This dish feels superbly fall-like to me: summer produce, like tomatoes and chili peppers, meet winter produce, like sweet potatoes. It's a dish to serve when the weather just starts to turn, and you pull out your first sweater, but nothing is stopping you from cooking it through out the winter, too. If we were football watchers, this would be our football dinner. (We're not.)

For a strictly Paleo version of this chili you'll have to skip the black beans. You can experiment with adding something in their place, but it's not necessary. Instead of cheese on top, serve bowls with slices of avocado. (Ok, the avocado thing sounds like a really good idea all around, so I'm going to go ahead and say everyone should do this, regardless of cheese consumption). 

Chipotle Bison & Sweet Potato Chili

Chipotle Bison & Sweet Potato Chili

Published October 24, 2017 by
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Serves: 6   |    Total Time: 20 active minutes



Ingredients:

  • 1 pound ground bison
  • 4 ounces chipotle adobo sauce (I use this brand)
  • 1 sweet potato, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 2 can black beans, rinsed and drained
  • 2 14-ounce cans diced tomatoes 
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, deseeded and minced
  • 2 tablespoons chili powder
  • 1/2 - 1 teaspoon coriander
  • Salt & pepper 
  • 1/2 - 1  teaspoon cumin
  • 2 cups bone broth
  • Optional garnish: cilantro, shredded cheese, and sliced jalapeños

Directions:

  1. Add all ingredients to your slow cooker and stir, breaking meat into small crumbles. Set to “medium” setting, and set timer to 8 hours.
  2. After 8 hours, serve in bowls. Garnish with cheese, minced cilantro, and sliced jalapeños.

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Slow Cooker Beef & Potato Harissa Stew

Slow Cooker Beef & Potato Harissa Stew

You don't have to tell me twice that Harissa was like, so 2013/2014. My tastebuds just really don't care if the trend has passed: they have discovered spicy middle eastern flavors and are all about them. I've been going through a jar of this stuff per month and testing it out on eggplant, cauliflower, and stirred into sauces and soups. 

Slow Cooker Beef & Potato Harissa Stew
Slow Cooker Beef & Potato Harissa Stew

This Harissa Stew has been one of my favorites: earthy and satisfying but with an edgy kick. Plus, I can make it in my Instant Pot on the slow cooker setting, which almost always wins me over. I like to make enough that it can serve us for a few meals, so that I we have some delicious to take for lunches and dinner is a no-brainer the next night. We ate the leftovers while marathon watching Lord of the Rings on a snow day, which probably didn't hurt my stew eating experience. 

Slow Cooker Beef & Potato Harissa Stew

Slow Cooker Beef & Potato Harissa Stew

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Spicy harissa adds a bold and exotic kick to this otherwise homey stew.

Serves: 8   |    Total Time:



Ingredients:

  • 1 pound beef chuck
  • 1 tablespoon coconut oil
  • 2 large carrots, diced
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 stick celery, diced
  • 3-4 potatoes, diced (I used a mix of Hannah Sweet Potatoes and Red Potatoes)
  • 1 can diced tomatoes
  • 4 cups beef broth
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • Salt & pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground ginger
  • 2 tablespoon harissa + more for serving
  • For garnish: Parsley
  • For yogurt topping: 1/2 cup yogurt + juice and zest of 1 a lemon

Directions:

  1. Heat coconut oil in the bottom of your Instant Pot on the “Sauté” setting. Once hot, place diced onion, celery, and minced garlic in pot. Cook until onion turns translucent. Add beef and brown on all sides.
  2. Once beef is browned, Add carrots, canned tomatoes, spices, a few dashes each of salt & pepper, and 2 tablespoons of harissa. Pour in broth, and stir everything together. Place lid on Instant Pot and turn to slow cooker setting. Cooker on low for 8-10 hours.
  3. Make lemon yogurt sauce by zesting and juicing lemon into small bowl and whisking with yogurt until smooth.
  4. Serve stew hot in bowls, and swirl in more harissa paste to taste (more if you like a lot of spice, less if you don’t). Top with a dollop of lemon yogurt sauce and a sprig of parsley.

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Enchilada Stuffed Pepper Bites

Enchilada Stuffed Pepper Bites

There was nothing that mattered more to me--nothing that I spent more time thinking about- than gymnastics, as a teen. When I opened my computer, it was to read or watch gymnastics. When I did my homework on the school bus, it was so that I could go straight to practice without thinking about anything else. When I planned my weekends, it was around any meets that were on the calendar. 

I was never going to be an Olympian, and I knew it. I was never even going to be a spectacular gymnast, and I knew that too, but There was something about the sport that captured me. I gave it my everything and didn't think twice about it, and in return gymnastics gave me something to be passionate about; something to work for; something that brought endless joy. I took on every opportunity I could to flip, bound, and spin. I pretty much lived in leotards. Gym rat didn't even start to explain it. 

Enchilada Stuffed Pepper Bites

It's hard, I think, in an "adult" life to find a replacement for those experiences. Some days I still miss the smell of sweat and chalk, and the look of the balance beams when the lights are out and gym is still dark, early in the morning. There are plenty of days when I kick up into handstands just because I miss being upside down.

Even though I've replaced gymnastics with climbing, for the most part, it's not quite the same. There's something about your youth that lets you get carried away in your goals and dreams and passions that is harder to tap into when you grow up. Maybe it is about giving ourselves permission to get swept away, rather than consuming ourselves with whatever we are "supposed" to be doing. 

Enchilada Stuffed Pepper Bites

Enchilada Stuffed Pepper Bites

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Filled with shredded beef smothered in enchilada sauce, and topped with melted cheese, these bites are like classic enchiladas— done grain-free!

Serves: 8   |    Total Active Time:



Ingredients:


Directions:

  1. Prep slow cooker beef according to directions.
  2. When beef is prepared, cut bell peppers into thirds or quarters— large enough slices to fill the cavity. Using a fork, scoop shredded beef into cavity of each pepper slice. Top with cheese and place on cookie sheet (cheese-side up).
  3. Place baking pan in oven and turn on broiler. Cook for a few minutes, checking on the peppers every 60 seconds, until the cheese is gooey and melted. Serve.

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