Easy Bison Chili Meal Prep
One of my favorite (post-workout) meals is undoubtedly chili. It can be lean, hearty and flavorful. Besides playing around with the spices – sometimes I’ll make it hot, other times I’ll make it spicy and fragrant, and other times I’ll add a hint of sweetness, like today’s recipe.
I get a lot of questions from fitness enthusiasts and professional (and aspiring) athletes on what to eat after working out or a game. This meal right here is what I would recommend.
And the cool thing about chili is, you can make it even more interesting by pairing it with your favorite complex carbohydrates such as brown rice or quinoa. In today’s video, I show 3 amazing pairings for post-workout success: sweet potato, baked plantain, and cauliflower mash.
Bison Chili Recipe
- Set a nonstick skillet on medium heat. Once hot, toss in oil, garlic, onion and bell pepper. Cook until the onions are softer and brown and slightly translucent.
- Add the meat to the skillet and chop it up as it cooks. As the meat continues to cook, add the seasonings. And continue cooking.
- Pour in beef stock and tomato paste and fold everything together. Reduce the heat to a light simmer, then cover and cook for at least 25 minutes, then allow it to slightly cool off the heat to thicken.
- Garnish and enjoy with your choice of rice, sweet potato, cauliflower mash or plantain!
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- Prep the frozen cauliflower in the microwavable steam bag as directed on the package. Alternatively, bring a shallow pot of water to a boil, place raw cauliflower florets in a steamer basket and steam until soft, about 15-20 minutes.
- Add the steamed cauliflower to a bowl along with the remaining ingredients. Use a hand-mixer (recommended) or a potato masher.
- Season to taste with sea salt & pepper.