Paleo Chipotle Bison Chili, A Hearty Stew © 2012 . All rights reserved.

Paleo Chipotle Bison Chili, A Hearty Stew

All this rainy weather makes me want to just make warm, filling, comfort foods. The good thing about Paleo is my waistline doesn’t care! Victory! So anyway, you combine dreary days with Angel working late every night and you get A LOT of comfort foods! Haha.

So, I’ve been itchin to make some recipes with chipotle and I really couldn’t tell you why. Sometimes, I just want what I want. So this is a bison chili. It is a little spicy, with a rustic flavor from the chipotle chili pepper and the meat itself. And don’t think just because its soooo lean (90% lean) its going to be chewy and gross, because its not. It is full of rich, tender flavor, so trust me on this one. If you STILL don’t trust me, then just use ground turkey or beef…it will still be delicious!

Recipe: Paleo Chipotle Bison Chili


  • 2 lbs ground Grassfed Bison
  • 1 Tbsp Paleo Adobo Seasoning
  • 1 Tbsp Fat/Olive Oil
  • 1 Sweet Onion
  • 3 Garlic cloves
  • 3 Carrots
  • 1 Green Pepper
  • ½ cup Water
  • 1 cup Beef Broth
  • 26oz Crushed Tomatoes
  • 1 Tbsp Chili Powder
  • 1 Tbsp Arrowroot Powder*
  • 1 Tbsp ground Chipotle Pepper
  • 1 ½ tsp ground Cumin
  • Coarse Sea Salt and Black Pepper (to taste, ~ 1 tsp each)
  • 10 Basil Leaves
  • *Optional: Arrowroot Powder will thicken the chili


  1. Peel and dice the carrots, onions, garlic and green pepper, keep them separated.
  2. Heat the oil in a large stock pot over medium-high heat (7). Add the carrots and sauté about 2 minutes. Then add the onions stir until golden brown (caramelized). Once golden, add the green peppers, garlic, arrowroot, chili powder, arrowroot, chipotle pepper, and cumin. Stir until incorporated.
  3. Mix the meat with the Paleo Adobo seasoning. Then add it to the vegetables and stir, cooking until no longer pink. Once cooked, add the tomatoes, water and beef broth. Stir to incorporate, season with sea salt and pepper, then turn down the heat to medium-low (3).
  4. Technically, the chili is done, but I like to let it simmer on medium-low for a while. You can cover the pot or leave it uncovered, but the longer you let it sit, the more the flavors will mingle. Maybe 10 minutes before serving, add the chopped basil leaves and stir in. I like to save a few to garnish on the top as well.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Diet tags: Reduced fat, High protein, Gluten free

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

One Trackback

  1. By Spicy Bison Chili + Almond Flour “Corn” Bread | Jennifer Geiss January 11, 2013 at 3:24 pm