Bison Chili

5 from 19 votes

This bison chili recipe can be made with regular beef, but if you can find bison, it makes a pot of really flavorful, hearty chili––and this bison chili recipe's the one!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Beef

Cuisine: American

Servings:

Calories: 284kcal

Author: Kaitlin

Ingredients

1 pound ground bison (450g)
2 onions
5 cloves garlic
2 green bell peppers
2 jalapeno peppers (de-seeded and finely chopped)
3 chipotles in adobo sauce (finely chopped)
6 ounces tomato paste (1 small can, 170g)
1 teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon sugar
1 can kidney beans (15 ounce can, rinsed and drained, about 250g rehydrated)
1 can pinto or pink beans (15 ounce can, rinsed and drained, about 250g rehydrated)
28 ounces crushed tomatoes (800g)
3 cups chicken stock (700 ml)

Instructions

Heat a large soup pot over medium-high heat. Add the ground bison and let it brown, breaking it up with a wooden spatula (you can add a couple tablespoons of oil if there isn’t enough fat in your bison to prevent sticking). When the bison is browned, add the onions and garlic. Saute until the onions are translucent.
Next, add the bell peppers and jalapeno peppers. Cook for 5 minutes to let the peppers cook. Add the chilis in adobo sauce, tomato paste, cumin, cayenne pepper, paprika, salt, pepper, and sugar. Stir to combine. Add both cans of beans, the crushed tomatoes, and chicken stock.
Bring to a boil, stirring to combine. Turn the heat down to low, and let the chili simmer for an additional two hours. Before serving, add salt to taste, and finish each bowl with a sprinkling of grated cheddar cheese, sliced avocado, and a side of tortilla chips!

Notes

Nutrition info is for chili only, without additional toppings.

Nutrition

Bison Chili by The Woks of Life. 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