October 28 2019 – Sophie Ward
Notes: If you are vegetarian, leave out the bison and add some extra olive oil. I leave out the chili powder as I don’t like spicy food very much! You can make this in a regular pot on the stove, just keep it on low for several hours with a lid on and keep an eye on it.
INSTANT POT SWEET POTATO + BISON CHILI
2 teaspoons olive oil
1 cup diced onion, yellow or red
3 cloves of garlic, crushed
2 pounds lean ground bison, I used 90/10%
2 large sweet potatoes, peeled and diced (approximately 4-5 cups)
2 (14.5) cans diced fire roasted tomatoes, undrained
15 ounce can tomato sauce
1 1/2 cup frozen or fresh corn kernels
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons smoked paprika
1/4 teaspoon chili powder (optional)
1/2 teaspoon coriander
1 teaspoon kosher salt
Fresh ground black pepper to taste
1/2 cup water
Diced avocado, red onion and cilantro for toppings
Heat 2 teaspoons olive oil in a large and deep non-stick skillet over medium-high heat, or place in the Instant Pot and set to sauté (medium). When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. If cooking in the skillet, pour onions into a 6 quart slow cooker.
Return skillet to medium-high heat, add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn't need to be completely cooked through). Drain the fat from the skillet then pour the browned bison into slow cooker. If using Instant Pot, you can cook the bison directly inside.
Add the remaining ingredients (minus the toppings) to the slow cooker or Instant Pot and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender. If using Instant Pot, set to Chili setting, or 30 minutes at high pressure.
Top with diced avocado, red onion and cilantro if desired.