Bison Butternut Chili

Bison Butternut Chili

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Elsa Marie
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SOUP SZN

Chili is practically a right of passage to fall

Chili has got to be one of the most versatile soups you can throw together. The classic chili spices cooked into a chef’s choice of goulash. If ‘goulash’ is a new term to you… its basically a dish of meat and veggies thrown together as a meal. In my childhood, leftovers were enjoyed, a staple, and oftentimes transformed into some goulash style meal.

October’s chili goulash is on par with eating in season. A big ‘ol butternut squash and sweet potato blends right in with the beans and tomato base of a classic chili!

I like a little heat hence the fire roasted tomatoes AND red pepper flakes. Your smoked paprika and squash even it all out perfectly. IMO the toppings are the sprinkles if you need a little more heat orrrr want to mellow it out. Raw cheddar melts over a hot bowl perfectly but you can’t go wrong with some slivered jalapeños either…

I think next month we’ll embrace more of a pumpkin-y creamy soup, but until then enjoy a little heat and spice.


Bison Butternut Chili Recipe

Bison Butternut Chili

A fun twist on your classic chili using in season squash and bison to keep it fresh!
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Course: Soup
Ingredients Equipment Method

Ingredients
  

Protein
  • 2 Pounds Ground Bison
Produce
  • 1 Large Yellow Onion
  • 6 Garlic Cloves
  • 1 Large Butternut Squash
  • 1 Sweet Potato
Pantry
  • 1 28oz Can Bianco Dinapoli Organic Fire Roasted Chopped Tomatoes
  • 1 Can Organic Black Beans
  • 2 Boxes (32oz each( Beef Cooking Broth I prefer Ketlle & Fire or dr. kellyann
  • 2 tbsp Avocado Oil
  • 1 heaping tbsp Red Pepper Flakes
  • 1 heaping tbsp Ground Cumin
  • 1 heaping tbsp Smoked Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Dried Oregano
  • 2 tsp Celtic Sea Salt
  • 2 tsp Fresh Cracked Pepper
Optional Toppings
  • Avocado
  • Raw Cheddar Cheese
  • Good Culture Sour Cream
  • Jalapeño

Equipment

  • Dutch Oven with Lid I use a 6.5 quart Dutch oven and its the perfect size
  • spatula
  • Large Chef Knife
  • Can Opener
  • Micrograter
  • Vegetable Peeler

Method
 

  1. Peel and dice sweet potato and butternut squash, set aside (discard squash seeds unless saving to roast separately)
  2. Place avocado oil in Dutch oven and place on medium heat
  3. Micrograte garlic cloves and dice yellow onion
  4. Add garlic and yellow onion in Dutch oven to sauté, stir frequently
  5. When onions are translucent, add ground bison, all spices, salt, pepper, and stir
  6. Once meat is nearly cooked through, add tomatoes, diced sweet potato, diced squash, and cooking broth
  7. Cover and let cook until squash is tender
  8. Add black beans and simmer for another 5 minutes
  9. Taste test … add additional salt & pepper if needed and optional toppings as you wish!