Dairy-Free, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free

Bison Chili Veg-Out


Recipe and photo courtesy of Leaves of Life. Pictured here topped with a dollop of hummus
Look at all the colors and nutrients packed into this chili–great way to get the good stuff into finicky folks!



  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large green pepper
  • 1 large orange pepper
  • 1-3 hot peppers, if desired
  • 2 portabello mushrooms
  • 1-2 cups button mushrooms
  • 12-15 roma tomatoes
  • 2 large red tomatoes (or 1 can stewed tomatoes)
  • 1-3 cups fresh salsa
  • 2 medium onions
  • 3-5 cloves garlic, minced
  • 2 tbsp fresh basil, diced
  • 2 tbsp fresh cilantro, diced
  • 1-3 cups kale chips, crumbled into powder
  • 1 can chick peas, drained
  • 1 can tri-bean blend, drained
  • 1 can pinto or kidney beans, drained
  • 2-3 tbsp chili powder
  • 1-2 tbsp cumin powder
  • 1-2 tsp smoked Spanish paprika
  • Salt and pepper to taste
  • 2 tbsp. olive or grapeseed oil


  1. Chop all vegetables into desired size.
  2. Add oil and vegetables to large sauce pan. Cook, stirring frequently until vegetables are about half-cooked.
  3. Meantime, brown bison in a skillet, crumbling as you cook
  4. Add bison and all other ingredients the sauce pan and cook covered on low heat for 20-30 minutes.
  5. Taste and tweak seasonings and serve–try topping with a dollop of hummus, minced scallions or other toppings as desired.




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