Month: May 2019

Ingredients:

• 1 lb. Bison (90% lean)
• 1/2 yellow onion, diced
• 3 cloves garlic, diced
• 2 Tbsp. avocado oil
• 2 carrots, shredded or diced
• 1 sweet potato, peeled and diced
• 1 – 8oz can green chili peppers, diced
• 1 – 15oz can organic tomato sauce
• 1 – 15oz can organic fire-roasted tomatoes
• 1 Tbsp. chili powder
• 1/2 Tbsp. cumin
• 1 tsp. paprika
• 1 tsp. salt
• 1 tsp. pepper

• • 1 avocado
  • Fresh cilantro
  • Salsa/hot sauce

Directions:

1. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. Add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn’t need to be completely cooked through). Optional: Drain the fat from the skillet – but you may lose some flavor.
2. Pour the browned bison/onions into slow cooker.
3. Add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender.
4. Top with diced avocado, salsa and cilantro if desired.