HEARTY GAME + SWEET POTATO CHILI

INGREDIENTS

• 1 pound ground bison, venison or elk. You can also use ground beef or turkey if you prefer.

• 1 medium onion, diced

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 teaspoons kosher salt (adjust to taste)

• 1 teaspoon ground black pepper

• 1 tablespoon oregano

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 1 teaspoon garlic powder (optional, for layered flavor)

• 1 large sweet potato, cut into ½-inch chunks

• 2 red bell peppers, diced

• 1 (15-ounce) can fire-roasted diced tomatoes (no sugar added)

• 1–2 tablespoons tomato paste (depending on how thick you like it)

• 2 ½–3 cups low-sodium chicken broth or water, divided

• Avocado slices for topping

• (Optional, non-Whole30: shredded cheese, plain Greek yogurt, or sour cream)

INSTRUCTIONS

Cook the meat

• Heat a large pot or Dutch oven over medium-high heat.

• Add ground bison and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed.

Sauté aromatics

• Add diced onion, celery, and minced garlic. Cook until softened, about 4–5 minutes.

Toast the spices

• Stir in salt, pepper, oregano, chili powder, cumin, garlic powder, and cinnamon.

• Cook for 1–2 minutes until fragrant.

Add the veggies

• Stir in red bell peppers and sweet potato chunks (see cooking options below).

Build the base

• Add diced tomatoes (with juices), tomato paste, and 2 cups broth. Stir well.

COOKING OPTIONS FOR SWEET POTATOES

Option 1: Pre-bake (quicker method, chunkier potatoes)

• Before starting the chili, toss sweet potato chunks with a drizzle of olive oil + pinch of salt.

• Roast at 400°F for 20 minutes until just tender.

• Add them in during the last 15 minutes of chili simmering so they absorb flavor but don’t fall apart.

• Simmer chili (without potatoes) for 25–30 minutes covered, then add potatoes and cook another 15 minutes uncovered.
  

Option 2: Long simmer (one-pot, richer flavor)

• Add raw sweet potato chunks directly to the chili.

• Bring everything to a boil, then reduce to a gentle simmer.

• Cover and cook for 45–55 minutes, stirring occasionally and adding more broth if it gets too thick.

• Cook until sweet potatoes are fork-tender and chili has deepened in flavor.
  

Final Taste & Adjust

• Once cooked, taste and adjust with more salt, pepper, or chili powder if needed.

Serve

• Ladle into bowls, top with avocado slices.

• Add cheese, yogurt, or sour cream if you’re not keeping it Whole30.