Bison Butternut Squash Chili


Preparation Instructions

  1. In a large stockpot over medium-high heat, melt tallow and cook ground bison until browned, stirring frequently. Using a slotted spoon, transfer the cooked meat to a separate plate and set aside. Reserve juices and oil in a stockpot.

  2. Add onion and butternut squash to the stockpot and sauté for 4-5 minutes.

  3. Add tomatoes with green chiles, chili powder and cooked meat to the stockpot and stir to combine.

  4. Bring to a boil, reduce heat to medium-low, cover, and simmer gently for 10-15 minutes or until squash is tender.

  5. Season with sea salt if needed and serve hot.

  6. Enjoy!

Recipe by Independent Choice

Recipe by Independent Choice