It happened! The elusive night where everyone, even the toddler, ate the home cooked meal I prepared from scratch and LOVED it. Scraped their bowls and asked for more until their stomachs were bursting level of loving it. Please try this recipe at home. I hope you have similar results! Have a recipe of your own that does this? Post it below.
Sweet Potato No Bean Chili
Serving Size: 1 cup
1 lb ground bison
¾ cup finely chopped yellow onion
4 cloves minced garlic
10 oz can Rotel mild tomatoes with green chilis, with liquid
8 oz can tomato sauce
8 oz can tomato paste
1 ¾ cup water
Salt to taste
½ tsp cumin, or to taste
¼ tsp chili powder, or to taste
¼ tsp paprika
1 bay leaf
1 large sweet potato, peeled and diced into ½ inch cubes
Sliced avocado for topping, optional
Fresh cilantro, for garnish, optional
Shredded cheddar cheese for topping, optional (obviously, it’s not dairy-free if you put this on top, LOL)
Instant Pot Directions:
Set pot to “Saute” and brown meat until no longer pink, while seasoning with salt and cumin. Then add onions and garlic and saute for 3 min. Hit Cancel on Pot, add all other ingredients except avocado and cilantro and stir to combine. Set Pot to Pressure Cook, vent to “sealing” and set timer for 8 minutes. Naturally release for another 10 minutes, then move to “venting,” remove bay leaf and serve with shredded cheddar cheese, avocado and cilantro.
Stove Top Directions:
In a large skillet, brown meat over medium-high heat while seasoning with salt and cumin. When meat is browned and no longer pink, add onion and garlic and cook for three minutes over medium heat. Add remaining ingredients except those for toppings and stir to combine. Heat until liquid is boiling, then reduce heat to medium-low, cover and cook until potatoes are cooked through and soft, about 30 minutes stirring occasionally. Remove bay leaf and serve with optional toppings.