Bison Pumpkin Chili

This is a hearty comfort food dish with the addition of pumpkin for a tasty, seasonal twist. It's really fast and easy to make and will be a crowd pleaser for the whole family. I personally find that the combo of animal protein and beans is not a glamorous one for me, but feel free to add kidney beans if you like and if your GI system can handle it :-).

Ingredients:

Makes 4 Servings

• 1 Tbsp Extra Virgin Olive Oil
• 1 lb Ground Bison, grass-fed, pastured
• 1 Yellow Onion (diced)
• 3 Garlic (cloves, minced)
• 2 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1 tsp Paprika
• 1 cup Crushed Tomatoes
• 1 cup Yellow or Orange Bell Peppers, diced
• 1 cup Pureed Organic Pumpkin
• 1 cup Water
• 1 1/2 tsp Maple Syrup
• 1 tsp Sea Salt
• 3 Green Onions/Scallions, thinly sliced 

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground bison, onion and garlic, and saute for about 5 to 7 minutes, or until the meat is cooked through. Drain off most of the fat.
2. Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add crushed tomatoes, bell peppers, pumpkin, water, maple syrup and salt. Let simmer about 10 minutes.
3. Divide into bowls, add desired toppings and enjoy!

Variations:

• Optional Toppings: Garnish with toasted organic tortillas, chopped green onion, avocado, or jalapeño slices. If you tolerate dairy, you can add organic, grass-fed sour cream or cheddar cheese.
• More Veggies: Add more bell peppers, zucchini, or stir in spinach, kale or watercress just before serving.
• No Bison: Use grass-fed beef, ground chicken, turkey, lamb or venison.
• Vegan or Vegetarian: Use mixed beans and/or organic tofu instead of ground meat.
• Leftovers: Refrigerate in an air-tight container for 3 to 5 days or freeze up to 2 months.