Home > NewsRelease > Bison Chili From Dr. Renae Norton --- Eating Disorders Expert
Bison Chili From Dr. Renae Norton --- Eating Disorders Expert
Dr. Renae Norton --- Eating Disorders Expert Dr. Renae Norton --- Eating Disorders Expert
For Immediate Release:
Dateline: Cincinnati , OH
Wednesday, September 13, 2017


Oh give me a home, where the buffalo roam… and this chili is cooking on my stove….

Seriously, if you follow me on Facebook, you know I am a chili fanatic. And you also know that my neighborhood has an annual chili cook-off. Here’s where that photo above, of a big, beautiful pot of chili comes into focus. Last year, I perfected the art of cauliflower chili. This year, I decided to make a meaty masterpiece. But I didn’t want to use beef. It’s so… expected. But I wanted all that beefy texture. That’s when bison popped into my head.

Bison is an amazing source of protein. Why? It is so good for you! Most of us hardly ever eat it. However,it definitely deserves more of a place in our weekly meal planning. Bison is always pasture raised. There’s no factory farming of bison. Consider the conjugated linoleic acid (CLA) of bison. 100% pasture-raised buffalo meat contains 3-5 times more CLA than grain-fed animals. That itself is a reason to consider this incredibly flavorful, lean meat.

Also, you’ll notice I use both cacao and korintje cinnamon.


1/2 cup coconut oil

1 cup diced celery

1 cup diced onion

1 cup shredded carrots

2 lbs ground bison

2 jars of Whole Foods Organic Basil Marinara

1 jar of Jovial Foods Organic Diced Tomatoes

1 small box of red kidney beans (optional)

10 garlic cloves

1/4 cup cumin

2 teaspoons white pepper

2 teaspoons garlic salt

2 teaspoons sea salt

2 teaspoons herbs de provence (I’m kind of throwing you for a loop here, but trust me!)

1 teaspoon cacao powder

1 teaspoon korintje cinnamon


Heat the 1/2 cup of coconut oil over a medium flame. Add the diced celery, onion and shredded carrot along with 2 pounds ground bison and 10 garlic cloves. Season with 1/4 cup of cumin, 2 teaspoons each of white pepper, garlic salt, sea salt and herbs de Provence. Add 1 teaspoon of cacao and cinnamon.

When everything is thoroughly mixed and sautéed, add two jars of Whole Foods organic basil marinara and one jar of Jovial Foods organic diced tomatoes. I added one small box of red kidney beans just to keep everyone else happy but it really didn’t need it. So feel free to add the beans or omit them.

Top with sour cream or shredded cheddar cheese, or both!


-Dr. Norton


Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of eating disorders such as anorexia, bulimia, and binge eating disorder (BED), as well as obesity. 

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Contact Dr Norton by phone 513-205-6543 or by form

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2017, Dr. J. Renae Norton. This information is intellectual property of Dr. J. Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2017, Dr. J. Renae Norton. http://www.eatingdisorderpro.com/

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