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
