Bison and Sweet Potato Chili

Jessica's recipe is on her blog and you can find it by clicking HERE I'll post the list of ingredients for you, but go to her blog to get the full tutorial and leave her some blog love by leaving a comment.

Ingredients:

• 2 tbsp coconut oil or ghee
• 1 large yellow onion diced
• 3 cloves garlic diced
• 2 lb ground bison or beef ( I used 1 lb of bison 1 lb beef)
• 2 large sweet potatoes (peeled and chopped into bite-sized pieces)
• 1 cup of peeled and diced butternut squash (I just added this as I had it on hand, you don't have to)
• 28 oz of canned, diced tomatoes (I used Muir glen organic tomatoes)
• 32 oz of vegetable broth
• 1.5 tsp sea salt 
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp cinnamon
• 1 tsp dried oregano
• avocado for garnish
• diced green onions for garnish
• cilantro (optional)

White Chili

Our family loves white chili.  The kids always eat it well.  I have tried a few versions and like them all, but this one is our "go to" and the one we always end up doing.

White Chili

1 lb chicken- cooked and cubed
1 medium onion- chopped
1.5 tsp garlic powder
1 T vegetable oil
1 T minced garlic

Cook chicken. Saute onion in vegetable oil with garlic powder and minced garlic.  In a big pot add the following:

2 cans Great Northern Beans (rinsed and drained)
1 14 oz. can chicken broth
1 small can chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper

Add chicken and onion mixture and bring to a boil. Simmer 30 minutes. Stir in before serving:

1 cup sour cream
3/4 small container whipping cream

I've been told it's great in a bread bowl, or with cheese and olives on it, but we just eat it as is and with tortillas that have been warmed and browned in a pan until they are slightly crispy.