You can read all about my passion for bison chili and reasons that it is better for you in burger or chili form than ground beef in my article on Mind Body Green.
Acorn squash isn’t quite in season yet, so I used the last of my summer squash and zucchini for this recent addition to the foods I’m freezing for my Whole 30 Challenge starting next week!
Additional ingredients? Aromatics: celery/carrots sauteed in ghee go into any chili I make, and I threw in some of the gorgeous hot and sweet peppers I got from my CSA.
Chili is all about generous seasoning, so I do healthy shakes of my garlic salt, cayenne, turmeric for health, and chili pepper. Most people like onions in their chili but they often cause bloat and are hard on digestion (FYI)
Finally, you have to mix in a large can of organic tomatoes, such as this from Trader Joe’s, 1 can of black beans, and a can of your broth of choice (beef, chicken, vegetable) I just do whatever I have on hand, which happened to be beef this time.
I like to garnish my Chili with several avocado slices and/or jalapenos! What do you guys think?