This recipe abounds in flavors from classic chili spices and veggies, plus zesty salsa for extra zing. Use a hot salsa and additional chilies for even more zing! Bison is as tasty and nutritious as beef but it’s a bit leaner so using ground bison, as the meat for a batch of hearty chili is a great no-fail way to cook it. If bison isn’t available, the flavors in this recipe will enhance any ground meat you have on hand.
If you like this recipe try our Vegetable Beef Chili and our Just Plain Chili. For even more Paleo chili recipes and hundreds of FREE Paleo recipes, visit our PaleoPlan ecipe center.
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Total Time: 120 minutes
Cook Time: 2 hours
saturated fat 10g
- 1 tablespoon(s) coconut oil tallow, bacon grease, or lard
- 1/2 medium onion(s) diced
- 3 medium celery stalk(s) diced
- 2 medium garlic clove(s) sliced
- 13/4 pound(s) bison, ground (elk, venison, or beef may be substituted)
- 2 teaspoon(s) cumin
- 2 teaspoon(s) chili powder
- 2 teaspoon(s) thyme, dried
- 1 jar(s) salsa (12 oz)
- 1 can(s) tomatoes, diced (8 oz)
- 1 can(s) green chiles, mild (7 oz)
- 2 teaspoon(s) sea salt (optional)
- Heat a heavy bottomed soup pot over medium-high heat. When the pan is hot, add coconut oil.
- Add onions, celery and garlic and saute until onions are translucent, about 3 or 4 minutes.
- Next, add ground bison, cumin, thyme, and chili powder.
- Stir while this cooks, about 5 to 6 minutes.
- Pour in salsa, tomatoes, green chiles and salt.
- Simmer for at least 1 hour.
This recipe inspired in part or in whole from here