Bison Chili with Roasted Zucchini & Garlic

Dinner

Oct 12

There’s something about a bowl of chili that feels like a permission slip to slow down. It’s cozy, hearty, and deeply satisfying — like a hug in edible form.

This Bison Chili with Roasted Zucchini & Garlic is my version of comfort food that doesn’t weigh you down. It’s smoky, flavorful, and loaded with protein — the kind of meal that keeps you feeling grounded, not sluggish.

And yes, you can absolutely eat this while wrapped in a blanket, pretending you’re at a mountain retreat (even if you’re just sitting at your laptop with emails open).

💪 Why This Chili Deserves Main Character Energy

🐃 Ground Bison
Lean, rich, and full of flavor. Bison has more protein and iron than beef but less fat, so it gives you all the strength without the heaviness.
Fun fact: Bison is one of the most nutrient-dense red meats — and it’s naturally higher in B vitamins that support metabolism and mood. Basically, it’s your new workhorse protein.

🥒 Zucchini
Because wellness doesn’t have to mean a salad. Zucchini adds texture and lightness — plus, roasting it first brings out a smoky sweetness that makes this chili chef’s kiss.

🧄 Garlic & Onion
The holy duo of kitchen witchery — immune-boosting, anti-inflammatory, and aromatic enough to make your kitchen smell like you’ve got your life together (even if you don’t).

🌶️ Smoked Paprika & Cumin
Spices that don’t just warm your palate — they spark your digestion and wake up your energy.

🍴 The Recipe

Serves: 3–4
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min
Protein: ~46g | Calories: ~550

Ingredients

1 lb ground bison (or grass-fed beef)
1½ cups zucchini, diced (plus 1 cup sliced for roasting)
2 medium bell peppers, chopped
1 medium onion, diced
2 cloves garlic, minced
1 cup crushed tomatoes
1 cup chicken broth
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp cumin
1 tsp olive oil
Sea salt + cracked black pepper

👩‍🍳 Directions

Roast the Zucchini: Preheat oven to 425°F (220°C). Toss sliced zucchini with olive oil, salt, and garlic. Roast 20 minutes until golden.
Sauté Aromatics: In a large pot, heat olive oil. Add onion, garlic, and bell pepper. Cook 3–4 minutes until fragrant.
Add the Bison: Crumble in ground bison and cook until browned.
Build the Base: Stir in tomato paste, paprika, cumin, salt, and pepper. Add crushed tomatoes, broth, and diced zucchini.
Simmer: Lower heat and simmer 30 minutes, stirring occasionally until thick and rich.
Serve: Top with roasted zucchini and a sprinkle of fresh herbs.

🔥 Macros (per serving)

Calories: 550
Protein: 46g
Fat: 25g
Carbs: 29g

🌿 Tips & Swaps

✨ No bison? Use ground beef, turkey, or venison.

✨ Add chili flakes or hot sauce for more heat.

✨ Serve with avocado slices or a dollop of Greek yogurt (if tolerated).

💬 Sacred Herb Studio Ritual

As your chili simmers, let the scent of garlic, spice, and warmth fill your space. This is more than cooking — it’s grounding through nourishment.

When you sit down to eat, breathe before your first bite. Feel the warmth, the calm, the satisfaction that comes from feeding your body real food.

Because that’s what we do here — we don’t chase trends. We create rituals that feed our strength and our soul.

📸 Tag your chili bowls with #SacredHerbEats — extra points if your spoon matches your nail polish.

Yield: 3-4

Author: Laura Paquin