Bison Chili is my go-to dish when I want to wow friends and family with something hearty, soul-warming, and just a touch unexpected. With its impossibly tender, lean ground bison, two kinds of beans, and just the right amount of kick, this chili always delivers big, bold flavor. Whether you’re looking to impress at your next potluck or simply need a weeknight dinner that leaves everyone satisfied, Bison Chili fits the bill while keeping things wholesome and gluten-free. Let’s jump right into everything you need to know to create a bowl you’ll crave again and again!
Ingredients You’ll Need
These simple, accessible ingredients each play a starring role, from building deep flavors to adding inviting color and texture. You might already have most of them waiting in your pantry or fridge! Here’s what makes this Bison Chili shine:
- Ground bison (1 pound): Delivers deliciously rich flavor and a wonderfully lean, meaty texture that sets this chili apart from the ordinary.
- Olive oil (1 tablespoon): Adds a silky base to sauté the veggies and helps the spices bloom.
- Onion, diced (1 medium): Infuses sweetness and depth as your foundation flavor.
- Green bell pepper, diced (1): Brightens up the pot with subtle crunch and vibrant color.
- Garlic cloves, minced (2): Gives a savory backbone that makes the chili irresistible.
- Jalapeño, seeded and minced (1, optional): For those who love a hint of heat—adjust for your own spice level!
- Diced tomatoes, canned (15 oz): Bring juicy acidity and help create a luscious, saucy base.
- Kidney beans, drained and rinsed (15 oz can): Classic chili beans for hearty bite and creamy texture.
- Black beans, drained and rinsed (15 oz can): Add robust earthiness and extra protein power.
- Beef or vegetable broth (1 cup): Pulls everything together and boosts savory depth.
- Tomato paste (2 tablespoons): Intensifies the tomato goodness and helps thicken the chili.
- Chili powder (2 tablespoons): The must-have spice, giving warmth and classic chili flair.
- Ground cumin (1 teaspoon): Adds smoky, nutty undertones that you’ll absolutely notice.
- Smoked paprika (1 teaspoon): Lends just a kiss of smokiness that puts this chili over the top.
- Dried oregano (1/2 teaspoon): Delivers a subtle herbal lift and brings all the flavors together.
- Sea salt (1/2 teaspoon): Amplifies all the savory notes and balances the beans.
- Freshly ground black pepper (1/4 teaspoon): Adds a final hint of sharpness and warmth.
How to Make Bison Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, toss in your diced onion and green bell pepper. Stir and cook for about five minutes, until they look soft and smell inviting. This first step is all about layering flavors—let those veggies get nice and tender before moving forward.
Step 2: Add Garlic and Jalapeño
Time to bring on the bold notes! Stir in the minced garlic and jalapeño (leave the seeds in if you love it hot). Let them cook for just a minute to mellow out their raw edge and release that irresistible aroma. This quick sauté sets up every bite of Bison Chili with a subtle, lingering warmth.
Step 3: Brown the Ground Bison
Turn up the flavor party by adding the ground bison to your pot. Break it up with a spoon as it cooks so you get those perfect crumbles. Give it about 5 to 7 minutes—watch for it to brown lightly all over. Since bison is leaner than beef, just cook until browned and cooked through so it stays juicy and tender.
Step 4: Add Tomatoes, Beans, and Seasonings
Pour in the diced tomatoes, kidney beans, black beans, broth, and tomato paste. Then, sprinkle over your chili powder, cumin, smoked paprika, oregano, sea salt, and black pepper. Stir everything together thoroughly. This colorful mixture should look hearty and smell like classic Bison Chili already!
Step 5: Simmer to Perfection
Bring your chili to a gentle boil, then lower the heat so it simmers steadily. Leave it uncovered for 30 to 40 minutes, stirring now and then. As it simmers, the sauce thickens, the beans become creamy, and all those flavors cozy up together. Give it a taste near the end and tweak the seasoning if you like it a bit bolder or saltier.
Step 6: Serve and Enjoy
Ladle the steaming Bison Chili into bowls and let everyone dig in while it’s hot. Top with your favorite garnishes—like sharp cheddar, fresh green onions, creamy avocado slices, or a dollop of cool sour cream. There’s no wrong way to top this chili, just your way!
How to Serve Bison Chili
Garnishes
The right topping can turn a simple bowl of chili into something company-worthy. Try classic shredded cheddar, chopped green onions, sliced jalapeños for extra zip, or a few creamy avocado chunks. A swirl of tangy sour cream never hurts, and a sprinkle of fresh cilantro can elevate all the flavors beautifully. Treat each bowl of Bison Chili like a canvas for your personality!
Side Dishes
Bison Chili is filling enough to stand alone, but it loves good company. Scoop up every last bite with warm cornbread, crunchy tortilla chips, or a rustic slice of sourdough. If you’re keeping things light, a simple green salad with a citrusy vinaigrette is a refreshing match for the robust chili flavors.
Creative Ways to Present
Change things up by serving Bison Chili over a baked sweet potato, tucking it into tortilla bowls for a fun handheld meal, or layering it with steamed rice for a Tex-Mex twist. For game days or parties, make a “chili bar” with bowls of every possible topping—let your guests build their own masterpieces!
Make Ahead and Storage
Storing Leftovers
Store leftover Bison Chili in an airtight container in the refrigerator. It keeps beautifully for up to four days. In fact, the flavors deepen as it sits, so tomorrow’s bowl might taste even better than today’s!
Freezing
This chili is a freezer superstar. Portion into individual airtight containers (leave a little room for expansion) and freeze for up to three months. Thaw in the fridge overnight when you’re ready for a delicious, effortless meal anytime.
Reheating
Reheat chilled or thawed Bison Chili in a saucepan over medium-low heat, stirring occasionally until fully warmed through. Add a splash of broth or water if it’s a little thick—this will bring it right back to that fresh-from-the-pot consistency.
FAQs
Can I substitute ground beef or turkey for bison?
Absolutely! Ground beef or turkey work well if you don’t have bison on hand. Just keep in mind that bison’s lean texture and slightly sweet flavor set this Bison Chili apart, so the result will taste a bit different but still delicious.
Is Bison Chili spicy?
The spice is totally customizable! As written, it has mild warmth from chili powder and smoked paprika, with optional heat from jalapeño. Dial the spice up or down by adding more or less jalapeño, or stir in some cayenne if you love it fiery.
Can I make this recipe vegetarian?
Yes, you can skip the bison and bulk up on extra beans, or add lentils and diced sweet potato for body and heartiness. Use vegetable broth, and keep your seasonings the same for all that classic chili flavor.
What makes bison healthier than beef?
Bison is naturally leaner than most beef, with less saturated fat but high protein and minerals. It’s a fantastic choice if you’re looking for a healthier red meat option without sacrificing flavor or satisfaction in your Bison Chili.
How do I keep bison from getting dry?
The key is not to overcook. Bison’s lower fat content means it cooks quickly, so brown it just until no longer pink and make sure your chili has enough liquid during simmering. Short, gentle simmering keeps it juicy and perfect every time.
Final Thoughts
Bison Chili isn’t just another chili recipe—it’s a flavor adventure that packs nutrition, warmth, and personality into every spoonful. Invite your loved ones around the table, get creative with toppings, and discover just how good homemade chili can be. I can’t wait for you to make this recipe your own and savor every bite!
Print
Bison Chili Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Bison Chili recipe is a hearty and flavorful dish that is perfect for a cozy night in. Made with lean ground bison, a mix of beans, and a blend of spices, this chili is satisfying and easy to make.
Ingredients
Ground Bison:
1 pound,
Olive Oil:
1 tablespoon,
Onion:
1 medium, diced,
Green Bell Pepper:
1, diced,
Garlic Cloves:
2, minced,
Jalapeño:
1, seeded and minced (optional),
Diced Tomatoes:
1 can (15 ounces),
Kidney Beans:
1 can (15 ounces), drained and rinsed,
Black Beans:
1 can (15 ounces), drained and rinsed,
Beef or Vegetable Broth:
1 cup,
Tomato Paste:
2 tablespoons,
Chili Powder:
2 tablespoons,
Ground Cumin:
1 teaspoon,
Smoked Paprika:
1 teaspoon,
Dried Oregano:
1/2 teaspoon,
Sea Salt:
1/2 teaspoon,
Black Pepper:
1/4 teaspoon
Instructions
- Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté Vegetables: Add diced onion and bell pepper, sauté for about 5 minutes until softened. Add garlic and jalapeño, cook for 1 minute.
- Cook Bison: Add ground bison, cook until browned and cooked through.
- Add Ingredients: Stir in tomatoes, beans, broth, tomato paste, spices, salt, and pepper.
- Simmer: Bring to a boil, then simmer uncovered for 30–40 minutes until thickened.
- Adjust Seasoning: Taste and adjust seasoning if needed. Serve hot with desired toppings.
Notes
- Bison is leaner than beef, avoid overcooking to keep it tender.
- This chili tastes better the next day and freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 55mg
