If you love chili, but can live without the beans, give this recipe a try. Subtly spicy chipotle and adobo sauce flavour the mix, with the rich sweetness of honey offsetting the burn. Topped with sour cream and cilantro, this recipe is so good, you may never want to stop eating it. 

Yield 12
Prep Time 10 minutes
Total Time 25 minutes

Ingredients

• 3 Tbsp olive or coconut oil
• 6 cloves garlic, finely chopped
• 1 medium yellow or sweet onion, finely chopped
• 2 pounds ground bison
• 2 (7 oz) cans chipotle chilis in adobo (chopped or pureed, if desired)
• 2 (32 oz) cans fireroasted crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon cumin
• ¾ teaspoon pepper
• 1/3 cup Nature Nate’s Raw & Unfiltered Honey
• ½ cup fresh chopped cilantro

Directions

In a large pot, heat oil over high heat.

Add garlic and onion, cooking for 30-60 seconds until aromatic.

Add bison, cook and crumble until browned.

Add chilis, tomatoes, salt, cumin and pepper.

Heat until piping, stir in honey.

Garnish with cilantro.