Bison Chocolate Chili


  • 1–2 Tbsp olive oil 
  • 1 medium onion diced
  • 1 bell pepper diced
  • 4–5 cloves of garlic crushed
  • 1 Tbsp chili powder
  • 1 Tbsp cumin 
  • ½ tsp cinnamon
  • 1 Tbsp cacao powder
  • 1 can crushed tomatoes
  • 1 can pinto beans drained and rinsed
  • I can black beans drained and rinsed
  • 1 lb cooked ground bison or other wild game ground meat
  • 1 Tbsp maple syrup


In a frying pan warm the oil and cook the onion, garlic and ground meat. 

Once the meat is cooked, add the bell pepper, chili powder, cumin, cinnamon, and cocoa powder and cook for another couple of minutes until the peppers are soft and spices blended. 

In a soup pot empty the canned tomatoes, beans, maple syrup and stir.

Add the meat mixture, reduce heat to low and simmer for 30 minutes, stirring occasionally.

Add water while cooking if mixture needs a little thinning.

*Optional; Top with sriracha sauce, cilantro, chopped avocado, green onions, shredded cheese. 

Simple Chia Seed Pudding

This recipe is from this excellent book.

From a satisfying breakfast to an afternoon pick-me-up, or even a dessert, this versatile chia seed pudding will make its way into your nutrition repertoire in no time.

  • Calories: 142
  • Total fat: 7 g
  • Saturated fat: o g
  • Total carbohydrate: 11 g
  • Dietary fiber: 3 g
  • Sugars: 9 g
  • Protein: 4 g

Yield: 1 cup (250 g) Serving size: 1/2 cup (125 g)

  1. Pour all the ingredients into a bowl and stir until well combined. Allow the chia seeds to settle for 20 minutes, whisking every 5 minutes, until the mixture thickens. Place in the refrigerator and store for at least 2 hours or overnight.
  2. Check for the desired thickness and flavour, adjusting if necessary. When ready to serve, spoon into bowls and top with fresh fruit. Enjoy!


  • 1 cup (240 ml) unsweetened
  • plant-based milk
  • ¼ cup ( 40 g) chia seeds
  • 1 ½ tablespoons maple syrup
  • ½ teaspoon pure vanilla extract
  • pinch of sea salt
  • 1–2 teaspoons grated lemon zest