Bison Butternut Squash Chili

Bison butternut squash chilli was all I hoped it would be. Originally inspired by having several butternut squash left over from my father-in-law's garden. I really enjoy chilli recipes that have a little bit of a hint of sweet to it and this ended up being perfect. If you have never cooked with bison before, it is very lean and has really great flavor.

Ingredients:

• 2 lb ground bison (or can use lean ground beef)

• 1 medium butternut squash, peeled and diced

• 2 medium onions, peeled and diced

• 1 bag frozen peppers (can also use 2-3 fresh bell)

• 1 bag fresh spinach

• 16 oz tomato sauce (I used Raos marinara)

• 2 cups beef broth

• Tbsp cumin

• Tbsp chilli powder

• Tbsp cinnamon

• Tbsp paprika

• 3 cloves garlic, minced

• Tsp salt

• Tsp pepper

• Tbsp avocado or olive oil

Steps:

1. Heat oil in medium sized pot, and add in onion. Once onion is translucent add in the bison, garlic and spices, cook for 5 minutes or until meat is browned

2. Add in broth, tomato sauce, and squash and cover with lid, simmering for 25 minutes on low to medium heat

3. Once 25 minutes is up, add in peppers and spinach and let simmer for 5 more minutes

4. Cool and serve 
   
   

Bison Butternut Squash Chili