Bean-Free Buffalo Chili

Bean-Free Buffalo Chili

My Bean Free Buffalo Chili is a slight spin off your classic chili. While most chili recipes contain GMO spices, hidden sugar ingredients, and more beans than beef, mine uses simple ingredients and places the protein as the star of the show.

You can swap out the buffalo for beef, bison, or turkey if that’s your thing. Better yet, go with Force of Nature ancestral blend (use code KELLY10 for 10% off) to reap the benefits of superfood organ meat. You can make a big batch for gatherings. Or make it for family dinner and freeze the rest for an easy meal on a busy night. Freezer friendly for the win!

Bean Free Buffalo Chili is perfect to bring to friends who are under the weather, to take to a tailgate gathering, or to make at the beginning of the week for comforting leftovers the next few days. I love that it’s easy on digestion for those who don’t do well with beans, and it still sneaks a ton of veggies into the meal.

When I’m serving my Bison Chili at home, I offer it alongside a yummy roasted veggie – my Broccolini with Hazelnuts would make a perfect pair – or a simple side salad. That completes your blood sugar balancing Fab Four meal. Let’s see how it measures up:

  • Protein: bison, bone broth
  • Fat: olive oil
  • Fiber: avocado
  • Greens: celery/tomatoes/pepper/green onions and roasted veggie or side salad
When you understand how to use the Fab Four – protein, fat, fiber, and greens – to balance your blood sugar, you unlock the key to food freedom and optimal well being. No diets needed. If you’d like to learn more about the Fab Four and how I’ve used it with everyone from Hollywood A-listers to my own toddlers in order to optimize energy, focus, body composition and mood stability, check out my video courses, my blog, or my books!
  • Prep Time

    5 minutes

  • Total Time

    45 minutes

  • Servings


  • Freezer Friendly



  • 1½ tablespoons olive oil
  • ½ medium white onion
  • 2 celery stalks, diced
  • 1 garlic clove, minced
  • 1 pound ground buffalo meat
  • 2 tablespoons chili powder
  • 1½ teaspoons smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne
  • ½ teaspoon ground cumin
  • 1 teaspoon pink Himalayan salt
  • ½ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups bone broth
  • 1 green bell pepper, chopped
  • 1 tablespoon chopped green onions
  • Avocado chunks, for serving


  1. In a large pot, heat the oil over medium-low heat. Add the onion, celery, and garlic and sauté until the onion is translucent.
  2. Add the meat, breaking it up into small pieces with a spoon as it cooks.
  3. Stir in the chili powder, paprika, oregano, cayenne, cumin, salt, and black pepper and cook until the meat is evenly browned about 6 minutes.
  4. Add the tomatoes, broth, and bell pepper and stir. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 30 minutes to allow the flavors to develop.
  5. Serve with avocado chunks alongside, and enjoy!