• dallasodgers

Bill's Sweet & Smokey Chili

Serves 4


- 4 Small Sweet Potatoes

- 1-2 lbs Ground Bison

- 500 ml Passata (Tomato Sauce)

- 1 Can Bushes Canned Beans

- 1 c each of: Zucchini, Onion, Mushrooms, and Bell Peppers

- 2 Tbsp Chili Powder

- 1 tsp Smoked Paprika (don't use regular)

- 1/2 tsp: salt, pepper, garlic powder, onion powder, cumin

- Optional 1/2 tsp Cayenne

- 1-2 Tbsp Brown Sugar

- 1 Tbsp White Vinegar

Lemon Chive Yogurt

- 1 c. 0% Plain Greek Yogurt

- 1/2 Lemon, juiced

- 2 Tbsp Chives

- Salt & pepper


1. Preheat oven to 425 degrees F.

2. Clean the skins of the sweet potatoes and poke holes throughout with a fork. Rub the skins lightly with olive oil and transfer to a class baking dish. Bake in the centre of the oven for around 35-45 minutes or until you can easily cut down the centre of each potato.

3. In a large pan/pot over medium heat, add a Tbsp of olive oil and the ground bison. Fry until about 75% cooked through. Then, add the vegetables. Cook until vegetables are soft and bison is fully cooked.

4. Add remaining chili ingredients. Bring to a simmer and let it cook for around 15-20 minutes.

5. Combine all of the lemon chive yogurt dressing ingredients in a small bowl and mix well.

6. Stuff the sweet potatoes with desired amount of chili and top with the lemon chive yogurt.



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