Bison Chili

It’s a cool, rainy Sunday in Vancouver. Perfect for some warm comfort food. Bison is my choice of meat for this yummy chili. Feel free to substitute ground beef or lamb to suit your taste.


1 lb ground bison
1 medium onion, chopped
1 tbsp olive oil
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp unrefined sea salt
1/2 tsp freshly ground pepper
1 15oz can pinto beans, rinsed and drained
1 28oz can diced tomatoes
1/2 cup water
1/2 bunch spinach, roughly chopped


Saute the ground bison and onion in olive oil over medium heat until the meat is browned and the onion is tender. Add the seasonings and mix thoroughly so the meat absorbs the flavour. Add the pinto beans, diced tomatoes and water. Cover and simmer for 45 min, stir occasionally, adding more water if the chili becomes too thick. Stir in the spinach and cook for an additional 10-15 min.

Serve with a green salad and your favourite GF bread or breadsticks.

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