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
- 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