Healthy Chili Recipe
If you’ve never tried cooking with ground bison, this healthy chili recipe will have you using it on a regular basis! Ground bison is low in saturated fat and high in nutrients and along with extra veggies like butternut squash, carrots and pumpkin make this a rich and delicious healthy chili for lunch or dinner!
If you check out my recipes on a regular basis, or especially if you follow me on Instagram, it will come as no secret to you that I love chili. Pretty much every week, year round, whether it’s hot or cold, summer or winter, I make chili. It’s easy, can be make a million different way, and is perfect for leftovers. Bison is more flavorful than beef and also has less saturated fats and more nutrients, so it’s the perfect addition to chili and the reason I decided to use it when I decide to make a healthy chili recipe for fall!
Because I didn’t want an overpowering onion flavor for this chili I decided to use shallot instead. Shallots are in the onion family but have a milder flavor.
What ingredients make this a healthy chili recipe?
- I already mentioned the bison, which add protein and vitamins
- canned pumpkin – packed with vitamin A. Bonus is that it helps thicken the chili and you can’t really taste it
- butternut squash – tons of good stuff, including vitamins C and E (use frozen for easiest and best results)
- shallots – contain flavonoids and all kinds of other healthy stuff
- tomatoes – fiber, vitamins, folate and antioxidants
- carrots – more vitamin A plus K and potassium
And, well you get the idea. We are packing this with as much nutrition as we can. Feel free to customize with whatever veggies, squash, onions, etc. you like.
Next up, bone broth vs. plain chicken broth for added protein. If you can’t find it, regular broth is fine. I found this at Walmart.
For carrots (or other veggies) that you want to blend into the chili, I love using my mini chopper to get a fine chop on them in less than 10 seconds.
Healthy Chili Recipe
- 1 pound ground bison
- 1/2 cup finely diced carrots
- 2 cloves minced garlic
- 1 shallot diced
- 2 tablespoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon chipotle chili powder
- 28 oz crushed tomatoes
- 1 cup canned pumpkin
- 12 oz frozen cubed butternut squash
- 1 1/2 cups chicken bone broth
- Using large dutch oven heat oil and then add ground bison, breaking apart and browning
- Once meat is about halfway cooked add carrot, garlic and shallot and saute for 2-3 minutes
- Add seasonings and stir into meat
- Add tomatoes, pumpkin, butternut squash and broth
- Simmer for 20 minutes or until veggies are softened
Such a heart comfort food and so many different ways you can cook it too. We love adding some dark chocolate.
I’ve never cooked with bison, and i’m not usually a chili fan but I think I might try this. It looks hearty and delicious.
I have never cooked with bison before, but I am excited to give it a try. I like the idea of lightening up a traditional chili recipe.
I’m so excited that it’s almost chili season! I also love that you’re using bison. That’s a great twist.
This chili looks amazing! I can’t wait to make a batch as soon as the weather cools down!
This is a really great recipe and I love that you used ground bison, that meat is delicious! thank you for sharing with us! I will be giving this recipe a try soon!
Ah comfort food, this makes me really want cooler temperatures! I’m definitely keeping this recipe in mind!
I love a good healthy chili recipe, although I love to make it unhealthy with lots of sour cream and cheese on top!
Sounds like a very hearty dish! Love the ingredients you used. This would be perfect for fall, good for a chilly evening. Plus I bet it freezes well. Thanks for sharing.
I have tried a few different chili recipes and I really prefer the healthy ones! I ike the sweetness of pumpkin in the chili. I will have to try bison.