Paleo Bison and Acorn Squash Chili
Recipe type: Dinner
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
This is the best Chili EVER! Perhaps, I would go as far to say this is more of a stew than chili, because there is not a overpowering chili powder taste. It will melt in your mouth!
  • 2 lbs of ground bison
  • 1 large acorn squash, peeled and chopped (about 4 cups of squash)
  • 1 large yellow onion (or 3 cups chopped)
  • 2 colored peppers of your choice (or 2 cups chopped)
  • 4 cloves of garlic, minced
  • 2 tablespoons of tomato paste
  • 1 (28 oz) can of crushed tomatoes
  • 1 tablespoon of chili powder
  • 2 teaspoons of oregano
  • 2 teaspoons of cumin
  • 1 teaspoon of salt
  • 3 cups of chicken broth
  • ¾ teaspoon of black pepper
  • olive oil
  • slices of avocado for serving
  1. See what it feels like to be a sous chef. Peel and chop your acorn squash, peppers and onion. This took a bit because it was the first time I ever peeled an acorn squash. Those bumps and rivets are no joke. The prep work was more than I like but after tasting this chili it was definitely worth it.
  2. In heated large sauce pan, add olive oil and saute the onions, peppers and garlic for about 5 minutes.
  3. Add the ground bison, salt and pepper to the saute pan with the vegetables and brown for an additional 5 minutes.
  4. Once the bison is mostly brown (it is ok if there is a little pink), stir in the remainder of the dry spices.
  5. Once that is mixed thoroughly, add the tomato paste, crushed tomatoes, chicken broth and cubed acorn squash.
  6. Cover and reduce heat and simmer for 45 minutes or until acorn squash is tender.
  7. Serve with fresh avocado slices and parsley and viola!
Recipe by Our Full Plate at