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
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
Preheat
oven to 400°.
Brush
bread slices with oil. Place bread on a rimmed baking sheet and bake until
golden brown, turning once, 10-12 minutes. Set aside. Increase heat in oven to
broil.
In a
large saucepan over medium-high heat, add 1 1/2 tablespoons oil. Add onions and
cook until browned, 20-25 minutes. Add sherry and cook until evaporated. Add
broths, thyme, liberally season with salt and pepper, increase the heat to
high, and bring to a boil. Discard thyme sprigs.
Meanwhile,
divide bread between 4 soup bowls. Pour soup into each bowl. Divide cheese
evenly between bowls. Place bowls on a rimmed baking sheet and broil until
cheese is bubbly and browned in spots, about 3 minutes.
In a
blender, add watermelon and process until smooth. In a large bowl, pour puree
through a strainer, discarding pulp. Rinse out blender.
In a
separate container, add cubed bread and 1/2 cup watermelon juice. Allow mixture
to sit for about 5 minutes. Once bread has become soft, add it to clean blender
with almonds and puree. Add this mixture to large bowl of watermelon juice. Add
lemon juice, vinegar, mint, onion, berries, cucumber, salt, pepper, and
cayenne, if using, and mix well. Refrigerate for at least 2 hours to allow
flavors to blend. Serve in chilled bowls garnished with mint leaves.
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