G/F Foods, Recipes

Veggie & Bison Chili

0 Comments 08 June 2017

Veggie & Bison Chili

After too many years of making animal protein too weighty a portion of my every meal, I went vegetarian for a time to allow my body to adjust and heal from all of the acidic foods I had too frequently fed it.

These days I am back on healthy, naturally raised animal proteins like bison, eggs, fish, turkey, but all in moderation. As a means of keeping my body in an alkaline state, I use vegetables, nuts, and seeds as the bulk of my diet, with just enough ethically sourced animal meat to keep my body’s protein levels high enough.

As I bring meat back into my diet, I am having a blast experimenting with ways to make it seem a central enough part of a meal to keep my boyfriend happy, without actually using all that much meat.

This bison chili recipe is delicious on its own as a paleo meal, labeled over bread as a heartier meal, or even dished out over rice or noodles in a meat sauce capacity.


1 Package Multi Colored Whole Carrots

Handful of Fresh Chives

4 Cloves Garlic

1 Whole Skinned and Diced Eggplant

1 Package Cherry Tomatoes Sliced in Half

A Few Handfuls Fresh Spinach Leaves

1 Package (1 lb) Ground Bison or Buffalo

1 Jar Rao’s Marinara or Other Red Sauce

Optional Herbs: dried basil, oregano, black pepper, salt, red pepper, Worcestershire

Grab a deep pot like a Dutch or French Oven. Heat the stove on medium high and add in a generous coating of olive oil.  Add in the halved cherry tomatoes, and the thinly sliced carrots. Cook covered until the carrots are no longer hard and crunchy (or to your level of crunchy perfection). This is the longest step, but is worth it to sneak in tons of veggies without anyone even noticing.

Add in a peeled, diced eggplant. Add in more oil if necessary. Stir and cover, stirring occasionally. Add in the chives and smashed or diced garlic. Keep stirring and covering to cook. To season add in 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon fresh ground black pepper, one dash of Worcestershire sauce, and 1/4 teaspoon salt.

Add in the package of bison meat, breaking up the chunks with a spatula or spoon. Once the bison has cooked about a minute and is starting to brown, turn the heat down to medium low and add in the spinach and red sauce (add to taste this means 1/2 to 1 jar). Keep stirring. And as soon as the bison is cooked turn the heat off.

If more seasoning is needed, play around adding more pepper and herbs, even a dash of red pepper if you like.

In the end this dish will be about 80% veggies to 20% meat, but everyone who eats it will just appreciate it as meat sauce.

- who has written 106 posts on Gluten Free Fox.

Kristen Campbell and her "wonder dog" Waylon are both severely intolerant to gluten. Celiac? Perhaps. But they've never had the endoscopy to tell (human or dog--does that exist?). Fortunately, they found each other! When Kristen isn't busy at work, she loves mixing up natural, gluten-free beauty products under her self titled line, spending time with her favorite "wonder dog" and catching up with friends.

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