Health

Healthy Weeknight Recipes: Bison and Sweet Potato Chili

KC-based Feed Me Creative shares another good-for-you meal to beat the clock.

When we asked Emily and Jeff of feedmecreative.com to put together some recipes to help you stay healthy, they jumped at the opportunity to showcase a few of their favorites, like this hearty and healthy pasta.

Recipes, styling and photography by Emily Farris and Jeff Akin

For this flavorful bison and sweet potato chili, you’ll make your own delicious chili seasoning. You’ll only need about 3⁄4 of it, but it’s easier this way, we promise. We made this chili on the stovetop in a dutch oven, and it was ready in just over an hour, but you can also make it in the slow cooker. If you’re going that route, just add everything at the same time, mix well, and set it on low for 8 hours or high for 4 hours.

Beware: this recipe makes a lot of chili. Luckily, it freezes well, so you can eat half and save half for another cold day.

Active time: 20 minutes  |  Total time: 1 hour 20 minutes  |  Serves: 8

For the chili seasoning:

  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon unsweetened cocoa powder
  • 1⁄2 teaspoon ground cinnamon
  • 11⁄2 tablespoons Wood + Salt Winter Smoked Sea Salt
  • (or 1 tablespoon kosher salt)
  • 2 teaspoons freshly-cracked Wood + Salt Tellicherry Rye pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sugar

To make the chili seasoning, combine all of the ingredients in a bowl. Mix well, and set aside.

For the chili:

  • 1 pound ground bison meat
  • 1 medium white onion, chopped
  • 1 yellow bell pepper, seeded and stemmed, chopped
  • 4 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
  • 6 tablespoons chili seasoning (see above)
  • 2 cups chicken stock
  • 2 28-ounce cans fire-roasted diced tomatoes
  • 2 15.5-ounce cans black beans, drained and rinsed
  • 2 15.5-ounce cans kidney beans, drained and rinsed
  • 2 bay leaves

Warm a dutch oven over medium heat and cook the bison until it’s turned from red to brown. Remove the meat to a paper-towel lined plate, leaving the fat in the pan. Add the onion, pepper, and garlic to the pan and saute for about three minutes, or until the onions begin to turn translucent.

Add the sweet potatoes and 6 tablespoons of the chili seasoning, mix well, and cook for five more minutes, stirring occasionally. Then add the chicken stock, tomatoes (with their juices), beans, and bay leaves. Reduce the heat to low and simmer for one hour.

Before eating, remove and discard the bay leaves, and garnish each serving with sour cream, cilantro, radish or red onion (or all of it!).