By Jessica and Stacie, the Real Food Dietitians
As Registered Dietitians, we love the Whole30. (Click here to read our thoughts on the Whole30.) It’s a chance to clean up your diet; a great way to reset your system; and and opportunity to implement positive behavior changes (like nixing mindless snacking or prepping your meals ahead of time). For us, it’s less about what we can’t have and more about what we can have and what we should be having more of (hello, vegetables).
This recipe is easy to batch cook and very versatile. Make a batch, experiment with different toppings, and enjoy easy reheat-and-eat meals all week long. We’re demonstrating three of our favorite ways to serve this dish, so that you can enjoy easy meals without getting bored.
And if this recipe sounds good, we suggest that you give our popular Slow Cooker Pumpkin Chili recipe a try too!
Looking for our Dietitian-approved strategies for Whole30 success? Click here. If you like this recipe and quick tips, be sure to check out our blog for more good stuff. We’d love for you to come hang out with us on Instagram, Facebook, and Pinterest, too! And now, onto the recipe…
Slow Cooker Sweet Potato Bison Chili
2 lbs. ground bison (may substitute ground beef)
1 large yellow onion, diced
8 cloves garlic, minced
1 4-oz. can diced green chilies
1 large sweet potato, peeled and cut in ½-inch cubes (about 3 cups)
2 28-oz. cans fire-roasted diced tomatoes, undrained
2 cups Whole30-compliant chicken or beef broth
2 Tbsp. chili powder
1 Tbsp. ground cumin
½ tsp. ground chipotle or ancho chili powder
2 tsp. sea salt
½ tsp. black pepper
Toppings (3 ways)
- Add crunch and a flare of flavor with slices of jicama, roughly chopped cilantro and a lime wedge
- Add a kick with slices of jalapeno peppers and chopped green onions
- Add a fried egg to up the protein and serve it over a bed of greens for a mean and green hearty bowl of chili
IN a large skillet over medium heat, cook ground bison until just cooked through.
Transfer to the slow cooker. Add remaining ingredients, cover and cook on low for 6-8 hours or until sweet potatoes are tender.
SERVE with additional toppings as desired.
Jessica Beacom and Stacie Hassing are the Registered Dietitian Nutritionists behind The Real Food Dietitians website and blog. They create gluten-free and Paleo-friendly recipes that are designed to be big on taste and short on ingredients, so you can spend less time in the kitchen and more time doing what you love. You can find more recipes as well as nutrition, health and meal planning tips on their blog at The Real Food Dietitians.
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