Chili is one of my favorite comfort foods. Fortunately, it’s also easy to make and full of nutrients. This version is packed with protein, iron, folate, potassium, manganese, vitamins A, B1, B2, B3, B6, C, E, K…and more. Though it’s called Bison Chili, you can certainly substitute beef (or omit meat all together and double up on beans as we frequently do!)
half a yellow onion, diced
1 cup riced carrot (or chop a few whole carrots)
chili seasoning blend (3-6 tablespoons according to taste)
1lb. ground bison or beef (optional)
1 can of tri-blend beans (black, pinto, kidney; double this if omitting meat)
2 cups of shredded kale
2 tablespoons tomato paste
32oz. vegetable juice (Very Veggie organic or V8 works)
Suggested topping options: shredded cheese, red onion, cottage cheese, sour cream, hot sauce, or scallion.
Use a large pot on medium-high heat. Drizzle olive oil, add onion and carrot. When onions are translucent, add meat and chili seasoning. Break up the meat and stir frequently to thoroughly mix the seasoning. When meat is completely cooked, add tomato paste, beans, and kale. Stir until well mixed. When kale is tender, add vegetable juice (this is your broth). Bring to a low boil, then drop heat and allow to simmer until you’re ready to serve. It’s really that simple.