Chipotle Bison Chili with Baked Plantains

{makes 6 servings}

  • 2 onion, diced
  • 5 cloves garlic, minced
  • 2lb organic, grass fed bison
  • 4 tbsp tomato paste
  • 2 15 oz. cans diced tomatoes with green chilis
  • 2 chipotles in adobo, minced
  • 2 15 oz. cans black beans
  • 2 cups low sodium beef stock
  • 1/2 cup cilantro, chopped
  • 1 plantain, sliced in discs
  • roasted pepitas
  • salt + pepper

Preheat the oven to 350 degrees and melt 2 tbsp of coconut oil on the baking sheet. Toss the plantains in the coconut oil and bake until crispy, about 25 minutes. Sprinkle with coarse salt. When the plantains are done, use the same baking sheet to quickly roast some pepitas, about 5 minutes.

 

Saute garlic and onion until the onion is translucent. Brown the bison with the garlic and onion. Add the tomato paste, diced tomatoes, chipotles and black beans to warm and incorporate.

 

Add the beef stock and bring to a simmer. Once simmering, stir in the cilantro and simmer for another minute or two.

 

Bowl up the chili. Sprinkle a palmful of pepitas on top and line one side of the bowl with the plantain chips.