Updated: Aug 30
Prep Time: 10 minutes
Cooking Time: 40-55 minutes
Yields: 4 Serves
1 tablespoon - coconut oil
1 - yellow onion, chopped
2-3 cloves - garlic, minced
1 cup - carrots, cut in ½ moons
1 - red bell pepper, cut ½ inch cubes
1 teaspoon - chili powder
1 teaspoon - cumin
1 teaspoon - paprika
3 tablespoons - organic tomato paste
1 pound - ground bison
1 can - black, kidney or garbanzo beans
2 cups - chicken or vegetable broth
1 teaspoon - sea salt
Heat the oil in a large heavy saucepan. Add onion and garlic and sauté until the onion starts to brown. Chop carrots and bell peppers. Set aside. Add all the seasonings, tomato paste, carrots, bell pepper, bison and beans to pan. Sauté for 10 minutes.
Add the broth. Cover and simmer for 30-45 minutes.
Taste and adjust the seasonings.
Taste for salt.
Serve over a bed of greens, quinoa or brown rice.
Download the printable PDF here.