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
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- 1 avocado
- Fresh cilantro
- Salsa/hot sauce
Directions:
- 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.
- Pour the browned bison/onions into slow cooker.
- 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.
- Top with diced avocado, salsa and cilantro if desired.