Bison Chipotle Chili
with Avocado “Sour Cream”
©2016 Michelle Sala
2 TBSP virgin coconut oil or extra virgin olive oil
1 large yellow onion, diced
2 stalks celery, diced
1 lb. ground bison or grass-feed beef
2 fresh jalapeno peppers, seeded and diced
4 cloves garlic
1 28oz. can organic fire roasted diced tomatoes
1 ½ cups organic strained tomato
2 cans organic kidney beans w/liquid
1 tsp. chipotle chili power
1 TBSP fresh thyme, finely chopped
Sea salt and freshly ground pepper to taste
Heat oil in heavy soup pot. Add onion and celery and sautéed until soft, about 5 minutes. Add ground meat and break up with spatula. Cook until meat loses pink color. Add garlic and jalapeno and cook for 2-3 minutes, until fragrant. Add the remaining ingredients in the order listed. Stir well to incorporate the cacao powder. Bring pot to a boil, reduce heat and simmer partially covered for 20-30 minutes. You can add a little water if you think it needs more liquid.
Serve hot and garnish with fresh cilantro, chopped green onion, chopped avocados, plain Greek yogurt, sour cream, shredded cheese or whatever sounds good to you! Enjoy!
Avocado Sour Cream
2/3 cup raw cashews
2/3 cup water
1 large avocado, preferable Haas variety, pitted and peeled
2 tablespoons lime juice (or lemon juice)
½ teaspoon sea salt
Soak nuts in enough water to cover them for 2-4 hours. Drain nuts.
Process soaked nuts and 2/3 cup of water until creamy. Add remaining ingredients and blend until a whip is formed.
Will keep for several days in the refrigerator in a tightly sealed container.
Can use this as a base for other dips. Possible additives:
Finely diced shallots
Variety of chopped herbs – cilantro, parsley, basil, dill, tarragon, etc.