I know this chili isn’t much to look at, but it is so. damn. good. I’m in the midst of a 30-day cleanse that allows me to eat one healthy meal per day. Yes, one meal per day, people! Otherwise, we’re talking shakes, celery, and cucumbers. Knowing the extent to which I love food, I’m sure you can imagine how much I look forward to my one and only meal. That’s why I had to make it extra special.

What I love about this chili is that, despite being hearty and filling, it’s chock full of healthy ingredients. I decided to add sweet potato for some extra nutrients, and I am so happy that I did. Also, this chili is a meal prepper’s dream, as one batch yields five servings and takes only an hour to make. I think it goes without saying that this is 100%, without a doubt my new go-to chili recipe.

What you’ll need:

  • 2 tbsp. avocado oil
  • 6 cloves garlic, minced
  • 1/2 a medium red onion, chopped
  • 1 lb. ground bison
  • 28 oz. can crushed tomatoes
  • 15 oz. can pinto beans, drained
  • 15 oz. can kidney beans, drained
  • 2 small sweet potatoes, peeled and cubed
  • 1/2 cup vegetable broth
  • 1 tbsp. dried cilantro
  • 1/2 tbsp. chipotle powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. Himalayan salt
  • Garnish: lime wedges, non-fat Greek yogurt, and corn chips

What you’ll do:

  • First, add the avocado oil, garlic, and onion to a large pot; sautée over medium heat until soft, approximately 3 minutes
  • Then, add the ground bison and, using a flipper, break into smaller pieces; flip every so often until browned through, approximately 5 minutes
  • Next, add the crushed tomatoes, beans, sweet potatoes, broth, and spices; stir until all ingredients are combined
  • Turn the heat to its lowest setting and allow to simmer for approximately 45 minutes, stirring occasionally
  • Serve in individual crocks and garnish each with a lime wedge, a generous dallop of Greek yogurt, and several corn chips