Bacon Bison Butternut Squash Chili
- 1 lb ground bison or beef
- 1.5 lb butternut squash peeled, seeded, and cubed
- 6 slices of bacon
- 1 red onion diced
- 3 jalepeños diced (seeds & ribs removed for less heat)
- 2 cloves garlic chopped
- 14.5 oz can diced tomatoes
- 1/2 cup apple cider vinegar
- 1 tsp sea salt
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 tbsp coconut oil (melted)
- Preheat oven to 400°F. Combine the cubed butternut squash and melted coconut oil together and spread in a single layer on a rimmed baking sheet. You can season with pepper if desired, but keep the salt to a minimum. The chili itself is pretty salty, so you don’t need much salt here. Roast for 30 minutes, or until tender.
- Cook the bacon in a large skillet or dutch oven over medium heat until crispy. Set aside on a plate lined with paper towels to drain and cool. Add the bison to the bacon grease, and cook through. Once cooked, stir in the onion, garlic, and jalepeño. Cook until the onions are translucent. Then add the salt, oregano, cumin, and cayenne. Cook for a minute while stirring.
- Crumble or chop the bacon and add it to the pan, along with the can of tomatoes (juice included) and apple cider vinegar. Bring to a simmer, then turn the heat down and continue to simmer until thickened, about 30 minutes.
- Dish into bowls and top with the roasted butternut squash. If desired, sprinkle with cinnamon or cocoa powder.
Note: Try it without apple cider vinegar and more tomatoes.