Vegetable and Bison Chili



  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.

Recipe by Dr. Hagmeyer at