Buffalo and Sweet Potato Chili
Ok guys, here I am delivering on my promise from last week. If you're thinking of giving the Two Week Red Meat Experiment a try, this is the perfect dish to make on Sunday for a week's worth of no hassle red meat lunches. Portion it out into mason jars and bring one to work with you each day. Too easy! Even if you aren't doing the Experiment, this recipe is sure to please! I'm on a bit of a chili-making kick at the moment and this one is by far the best from my repertoire. Hearty, protein-y, spicy and moreish -- what more could you want from a winter lunch? It will get you through your afternoon without thoughts of chips or chocolate (I can pretty much promise). I'd definitely recommend doing one of the two creamy-add-ons, as well as garnishing with a healthy handful of cilantro to get some green into your midday meal.
Buffalo Sweet Potato Chili
1 lb buffalo stew meat
1/4 cup almond flour
1 onion, diced
2 bell peppers, diced (red, orange, or yellow)
2 jalapeno peppers, seeded and diced
1 cup of vegetable or chicken stock
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon coriander seeds
1 teaspoon chipotle powder
1/2 tablespoon ancho chili powder
1 tablespoon garlic powder
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 can of diced tomatoes
1 sweet potato, diced
Optional: 2-3 oz of coconut milk
Fresh cilantro for garnish
Toss the buffalo in a bowl with the almond flour and set to one side. Heat a stockpot on medium. Once warm, add coconut oil, onions, bell peppers, and jalapenos. Soften the onion and peppers slightly before adding all the spices. Stir and heat until you can smell the spices. Add the buffalo to the pan and stir before adding diced tomatoes and stock. Add salt. Turn the heat down to medium-low and allow it to reduce, uncovered, for 30-45 minutes. Then put the lid on the pot and simmer until the meat is tender, approximately 4 hours. When the meat is very soft, add the diced sweet potato and simmer for another half an hour until it, too, gets very soft. Garnish with fresh cilantro.
To add creaminess and balance the heat of the chili, here are two options:
add a little coconut milk and bring to a simmer before serving
serve with a dollop of vegan sour cream (recipe below)
Vegan Sour Cream
1 cup cashews, soaked for 8 hours or overnight
½ cup water
2 teaspoons lemon juice
1 teaspoon apple cider vinegar (use a little extra lemon if you don’t have this)
¼ - ½ teaspoon sea salt
Drain cashews and place in a blender with vinegar, lemon, salt and water. Blend until very smooth, adding more water as required to purée the mixture. Should be nice and creamy.
Hope you enjoy!