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Vegetable And Bison Chili
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Vegetable and Bison Chili


  • 2 Tbs coconut oil
  • 1 large yellow onion, diced
  • 2 tsp sea salt (optional)
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 2 Tbs chili powder
  • 2 lbs Bison or beef stew meat, cut into 1″x1″ chunks
  • 2 (28 oz) cans diced tomatoes
  • 1 (8 oz) cans diced green chilies
  • 1 bay leaf
  • 1/2 of a (4 oz) can diced jalapenos
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 2 medium carrots, sliced
  • 2 medium zucchini, diced
  • 1 yellow zucchini, diced
  • 1 large red pepper, diced
  • 4-6 large kale leaves, shredded
  • fresh cilantro for garnish
  • green onions for garnish
  • 1 small can full fat coconut milk (placed in the fridge for a few hours)


  1. Heat large soup pot over medium-high heat.
  2. Add coconut oil and onion to pot and brown slightly.
  3. In A Separate dish, combine chili powder, sea salt, cumin and garlic salt. Roll Bison or raw beef stew meat in the mixture to coat on all sides.
  4. When onions have browned slightly, add Bison/Beef and brown on all sides.
  5. Add the diced tomatoes. Fill the empty can with water and add to the pot.
  6. Add green chilies, jalapeños, mushrooms, carrots, oregano, thyme and bay leaf.
  7. Turn heat down to medium and cook for about 40-50 minutes, stirring occasionally.
  8. Add zucchini and red pepper, and cook for another 20 minutes.
  9. Add kale and finish cooking for 10 more minutes.
  10. Season with sea salt to taste.
  11. Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.

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