Ingredients
Scale
- 1 cup short-grain brown rice
- 2 cups chicken stock
- 1 pound organic bison
- 1 tablespoon EVOO
- 1/2 yellow onion, finely diced
- 2 small sweet potatoes, peeled and diced
- 2 celery stocks, diced
- 2 15 oz. cans of diced tomatoes
- ~3 tablespoons tomato paste
- 1 15 oz. can of northern white beans
- 1 15 oz. can of black eyed peas
- 1 tablespoon garlic paste (or minced garlic)
- 2–3 tablespoons minced green chiles (or more depending on your palette)
- 4 tablespoons chili powder
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- salt and pepper to taste
Instructions
- In a large pot, bring 1 cup of short grain brown rice and 2 cups of chicken stock to a rolling boil. Cover and turn down heat to low. Let simmer for 15 minutes (note: you will not cook the rice all the way).
- In the mean time, prepare meat. First, finely dice 1/2 a yellow onion. Then, heat 1 tablespoon of EVOO to medium//high and sauté onion and garlic paste for about a minute. Add in meat and sauté until brown. Set aside.
- Prep (peeled) sweet potato and celery by chopping into bite-sized pieces. Then, place vegetable and and beans in with the rice. *Note: the rice will NOT be cooked all the way, there will still be some liquid in the pot. Then, add in diced tomatoes, green chilis, and tomato past and mix until combined.
- Finally, add in spices and mix again.
- Let simmer on low for about 45 minutes to an hour so that the vegetables can get tender.
- Prep Time: 20 minutes
- Cook Time: 1 hours 30 minutes
Nutrition
- Serving Size: 1 cup chilli