Bison Bacon Chili

6 oz uncured bacon
1 lb grass fed bison
½ onion diced
2 large carrots
1 bell pepper
2 T chili powder
½ T cumin
½ T paprika
1 tsp oregano
1 tsp dried parsley
sea salt and pepper to taste
15 oz can tomato sauce (no sugar added)
15 oz can diced tomatoes
½ cup GF chicken broth

Heat pot to medium high and add chopped bacon. Stir occasionally until crispy. Remove with slotted spoon onto paper towels.

Add chopped onion, carrots, bell pepper, and jalapeno to bacon fat; cook for 7 minutes.

Add bison to veggies and break apart. Cook for 10 minutes.

Add spices and garlic and mix well, add broth, tomatoes, and sauce and stir. Bring to boil. Reduce heat and simmer for 15-20 minutes.

When ready to serve, stir in 3/4 of cooked bacon. Garnish with remaining bacon, chopped avocado and cilantro (optional).

Turkey Sweet Potato Skillet

2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp clove garlic, minced
½ cup onions, diced
1 ½ cup sweet potato, diced
Salt and pepper
A pinch of chili pepper
½ cup shredded mozzarella cheese
Fresh parsley for garnishing

In a skillet, heat olive oil over medium high heat. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes. Add onions and cook until onions are gold brown. Add the sweet potato, chili pepper, salt and pepper.

Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.

While the sweet potato is cooking pre-heat the oven to 400 degrees. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese. When the cheese melts, remove from the oven and garnish with parsley.

from: Primavera Kitchen