Bison Chili
Warm up with a bowl of hearty, protein-packed Bison Chili, a flavorful twist on the classic comfort food. This recipe swaps traditional beef for lean and nutritious ground bison, complemented by a medley of vibrant bell peppers, tender black and kidney beans, and a rich tomato base. Infused with bold chili powder, smoky paprika, and a touch of cayenne for optional heat, this one-pot wonder is both satisfying and nutrient-dense. Perfect for cozy family dinners or game-day gatherings, it’s ready in under an hour and pairs beautifully with toppings like shredded cheddar, fresh cilantro, and cool sour cream. Packed with savory spices and wholesome ingredients, this bison chili is a must-try for anyone seeking a hearty yet healthy meal idea.
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Recipe Information
Ingredients
- 1 pound ground bison
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 28 ounces diced tomatoes with juices
- 2 tablespoons tomato paste
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Increase the heat to medium-high and add the ground bison. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Stir in the red and green bell peppers, and cook for 3-4 minutes until slightly softened.
Add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to evenly coat the mixture with the spices.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Pour in the diced tomatoes, black beans, kidney beans, and broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning with additional salt or spices as needed.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 45.0 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 6670 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
