Brown the ground bison in a stockpot over medium-high heat. Once cooked, remove the bison into a strainer and place onto a bowl, allowing the fat to drip off.
Add the extra-virgin olive oil to the stockpot. Once the oil is hot, add the onion and peppers and cook until they begin to soften. Add the garlic and cook for another two minutes or until fragrant, stirring frequently with a spatula.
Add the bison back into the stockpot, along with the diced tomatoes, crushed tomatoes, beans, beer, water, smoked paprika, salt, cumin, chili powder, and Worcestershire sauce. Open the can of chipotle peppers in adobo sauce and discard the chipotle peppers, adding the remaining adobo sauce to the stockpot.
Bring the chili to a boil and then reduce to a simmer. Cook uncovered for one hour, stirring frequently.
Nutrition per serving: 360 calories; 7g total fat (2.5g saturated); 760 mg sodium; 46g carbohydrates; 12g dietary fiber; 10g sugar (0g added); 28g protein
Heat the olive oil in a large sauté pan on medium heat and add the onion, cooking for 4 minutes. Stir in the garlic and ginger and continue cooking until fragrant, about 1-2 minutes. Steam the bag of butternut squash cubes, available in the produce department, in the microwave according to the package directions. Add two cups of squash to the pan, storing any additional in the refrigerator. Add the turmeric, curry powder, salt, ground cumin, caraway seeds, and ground coriander to the pan, mixing everything together and cooking for an additional 3 minutes. Add one cup of vegetable broth to deglaze the pan, then add the remaining two cups of broth, diced tomatoes, and lentils, stirring the mixture together. Cover and let simmer for 30 minutes. Remove from heat and portion into bowls, adding chopped cilantro on top for garnish. This recipe pairs well with spinach and brown rice.
Nutrition per serving: 320 calories; 5g total fat (0.5g saturated); 330mg sodium; 53g carbohydrates; 19g dietary fiber; 8g sugar (0g added sugar); 17g protein
In a small food processor, combine feta, yogurt, oil, and lemon juice. Process until smooth, about 30 seconds. Pour the drizzle into a container and set aside in the refrigerator.
In a large pot over medium heat, add oil. Add shallots and cook until translucent, about 4 minutes. Adjust heat to medium-high and add garlic cloves, squash, and ginger to the pot. Cook for another 10-12 minutes until squash is softened, stirring occasionally. Add in curry powder and salt, tossing for with a spatula for 1 minute. Add coconut milk and stir, allowing the milk to reduce slightly, about 3 minutes. Dissolve miso into chicken stock and add the mixture to the pot. Reduce heat to medium and leave pot uncovered, cooking for an additional 10 minutes.
Remove pot from heat and allow the mixture to cool slightly, about 2 minutes. Pour all contents of the pot into a blender and puree until smooth. Pour contents into two bowls and top each with 1 tablespoon of feta drizzle, basil leaves, and pine nuts.
Nutrition per serving: 260 calories; 9g total fat (3g saturated); 430mg sodium; 41g carbohydrates; 7g dietary fiber; 11g sugar (0g added sugar); 7g protein