People cannot get over this chili. Looking for something to bring to the next tailgate? Recently, Dr. Steph and Dr. Tom have enjoyed experimenting with cauliflower and the many ways it can be used as a substitute for a lot of gluten ingredients. This is the ultimate paleo treat. People won’t be able to get their hands off Dr. Steph’s Bison and Bean Chili!

For a delicious Grass Fed Burger recipe check out the Grass Fed Beef Burgers with Cheddar and Apple recipe!

Course - Main Dish
Cuisine - American
Servings: 4-6 Servings

Ingredients:

• 1/2 Lb Ground bison
• 1 Large Onion Finely chopped
• 1 Large Carrot Finely chopped
• 1/2 Small head of cauliflower Stemmed, cut into small florets (about 3 cups)
• 1 Medium Green bell pepper Stemmed, seeded and finely chopped
• 3 Large Garlic cloves Finely chopped
• 2 Tsp ground cumin
• 2 Tbsp Chili powder
• 1 Tbsp apple cider vinegar
• 1 15 oz can No-salt-added diced tomatoes
• 1 28 oz can No-salt-added crushed tomatoes
• 1 15 oz can No-salt-added kidney beans Drained and rinsed
• 1/2 Cup Cilantro Loosely packed, chopped

Instructions:

1. Heat a large Dutch oven or pot over high heat. When the pot is very hot, add bison and brown it, stirring often for 5 minutes.
   

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2. Add onion and carrot, and cook, until both begin to soften, about 5 minutes. Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.
   

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3. Add cauliflower, bell pepper and garlic and cook until vegetables begin to soften, about 5 minutes. Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water.
   

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4. Bring to a boil, then reduce to a simmer and cover, stirring occasionally, until vegetables are fork tender, about 45 minutes.
   

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5. Serve garnished with chopped cilantro.