Pumpkin Bison Chili

Servings: 6 -8

Ingredients:

• 1-2 teaspoons extra virgin olive oil
• 5-8 garlic cloves minced
• 1-pound grass-fed ground bison
• 2 cups cubed pumpkin
• 2 cans kidney beans washed {replace with 3 cups cubed acorn squash or 1 can beans and 1.5 cups acorn squash}
• 2 1/2 cups chicken broth
• 1/2 can pumpkin puree
• 1 can beets pureed (can be chunky)
• 1 1/2 teaspoon rosemary salt (regular sea salt can be used or can be omitted – then salt to taste when serving)
• 2 tablespoons apple cider vinegar (ACV)
• 2 teaspoons cayenne, hatch or other chili powder (replace with oregano to stay nightshade free)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground black pepper {can be omitted}
• 1/4 teaspoon all-spice
• sprinkle of cloves
• 1 bay leaf
• 1/4 cup chopped cilantro

Instructions for Instant Pot – can also be done on the stove top or slow cooker

1. Heat the olive oil in an instant pot on Sauté mode. When it is hot, add the garlic and sauté until it has just started to brown.
2. Add the ground bison. Cook until no pink remains.
3. Add the pumpkin cubes, kidney beans (or acorn squash), broth, pumpkin puree, beet puree, rosemary salt, ACV, chili or oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Instant Pot. Stir until evenly combined.
4. Pressure cook for 15 minutes, allow to slow release for 5 minutes and then quick release the remaining steam. Add the chopped cilantro, stir, cover, and let sit for 5 more minutes.
5. Serve and top with shredded cheese, sour cream, fresh cilantro, or your other favorite chili toppings!
6. To make this on the stove top, use a large, thick-bottom stew pot or Dutch oven and follow steps 1-3, cover, reduce heat and cook until the squash is tender.
7. To make this in a slow cooker: Complete steps 1 and 2, then add all ingredients to a slow cooker and cook on low for 6-7 hours.