Bison, Veggie Chili

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 pound ground bison
• 1/2 cup carrots, finely diced
• 1/2 cup zucchini, finely diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 2 large tomatoes, diced
• 1/4 cup tomato paste
• 1 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne powder
• salt and pepper to taste
• shredded cheese, optional
• fresh chopped cilantro, optional

Directions:

In a large stockpot, heat coconut oil. Add in bison, carrots, zucchini, celery, bell pepper, onion, and tomatoes. Cook over medium-low heat for about 20 minutes or until the meat is cooked and vegetables are soft.

Add in tomato paste, chili powder, paprika, cumin, and cayenne. Stir and cook for another 5–10 minutes.

Remove from heat, ladle into bowls and top with shredded cheese and fresh cilantro, if desired.

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes here!

Chili Con Carne

Servings: 18
Preparation Time: 45 minutes

Ingredients:

• 2 pounds dry beans
• 2 tablespoons apple cider vinegar
• 1 tablespoon Tropical Traditions palm shortening
• 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 2 pounds chopped beef
• 1 large onion, chopped,
• 1 large green bell pepper, chopped
• 3 cloves garlic, pressed
• 4 tablespoons chili powder
• 1 tablespoon cocoa powder
• 1 tablespoon cumin
• 2 cans chopped tomatoes with jalapeños
• 24 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• salt to taste

Directions:

Soak beans overnight (6 to 8 hours) in 16 cups cold water with vinegar. Drain, rinse, fill pot with enough water to cover one inch over the top of the beans, and turn on low heat.

Heat a medium-sized, cast-iron pan on medium-high and add palm shortening and coconut oil. Sear meat until dark brown on all sides. Transfer meat to the pot with beans. Cook onion, bell pepper, and garlic until slightly translucent. Add chili powder, cocoa powder, and cumin, and mix well. Transfer veggies to pot of beans. Add canned tomatoes, tomato paste, and Worcestershire sauce.

Cook for 24 hours on simmer, stirring occasionally. Top with fresh cilantro, avocado, sour cream, shredded cheese, diced tomato, or corn chips, if desired.

Makes enough to feed a large gathering or freeze some and thaw later for easy meals during the week.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 4 teaspoons coconut oil
• 1 bay leaf
• 1 cinnamon stick
• 2 cardamom pods
• 3 green chilies, or adjust to your taste (slit vertically)
• 1/2 cup onion, chopped
• 1 cup mixed cut vegetables
• 1 cup fresh coconut milk*
• 1 1/2 cups water
• salt, as needed
• 1 teaspoon lemon juice
• coriander for garnishing

Directions:

Heat coconut oil in a pan. Add bay leaf, cinnamon, and cardamom. Sauté for 2 minutes.

On a medium flame, add chilies and onion. Fry till the mixture turns golden brown.

Now add the mixed vegetables and sauté for a few minutes.

Take 1/2 cup of coconut milk and add the water to dilute it.

Pour the diluted coconut milk over the vegetables in the pan.

Add salt and cover the pan with lid. (see that the flame is on medium)

Keep as such till the vegetables are cooked.

Finally, take off the stove.

Add the remaining 1/2 cup coconut milk and lemon juice.

Mix well. Garnish with coriander.

Serve with rice/any Indian bread variety/rice noodles.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Nithu, Somerset, NJ.

Submit your recipe here!