Warm up with this protein-packed, cold-weather-ready recipe.

Bison Chili

Adapted from AutoImmune Wellness
Serves 2-4

Ingredients:

• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups bone broth (or vegetable broth)
• 1 parsnip, chopped
• 1 carrot, chopped
• 1 beet, grated
• 1 tbsp oregano, fresh or dried
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1 pound grass-fed ground bison
• A few parsley sprigs, for garnish

Directions:

1. Heat the coconut oil in a heavy-bottomed pot on medium-high heat. Once melted and the pan is hot, add the onions and cook, stirring for 7 minutes, or until the onions are translucent. Add garlic and cook for another 3 minutes.
2. Add bone broth, parsnips, carrots, grated beets and all of the spices except for parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
3. Meanwhile, brown ground bison in a skillet over medium high heat, stirring occasionally so that it is browned evenly.
4. Add the ground bison to the vegetables and simmer, covered, for another 15 minutes.
5. Serve garnished with fresh parsley.