Spicy Bison Chili Recipe with Coffee and Cocoa
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This healthy bison chili is a perfect dish to warm you up on a cold day. It’s pure comfort food, made with a tasty mix of spices and lean ground bison, a flavorful, lean meat that is rich in protein but can be substituted with ground beef.
This post has been updated in February 2026 with improved steps and helpful tips.
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Recipe Highlights
Prep Time: 20 Minutes
Cook Time: 55 Minutes (15 sauté + 40 simmer)
Total Time: 75 Minutes
Serves: 4 – easy to scale up or down
- Healthy bison chili is a lean, high-protein twist on classic chili, with rich, smoky flavor from cocoa powder and brewed coffee that adds depth without overpowering the dish.
- Tender bison is cooked with onion and garlic first, then simmered with spices, tomatoes, beans, and coffee for 35 to 40 minutes.
- Change the heat level with jalapeno peppers, chipotle chili powder and toppings.
Bison Chili Ingredient List
- Olive oil or avocado oil
- Ground bison or lean ground beef
- Black beans
- Garlic cloves
- Diced onions
- Bell Peppers (any color, green, red, etc.)
- Chipotle chili powder
- Ancho chii powder
- Ground cumin
- Unsweetened cocoa powder
- Crushed or diced tomatoes ( regular or fire roasted tomatoes work great)
- Brewed coffee
- Fresh cilantro, chopped
- Salt and pepper – optional to adjust flavor
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How To Make Bison Chili
- Add the oil to a Dutch Oven or large soup pot and heat it over medium-high heat. Once the oil is hot, add teh Ground Bison, chopped garlic, and onions; cook until the meat is almost cooked through.
- Reduce to medium, add the bell pepper, jalapeno pepper, chili powder, and cocoa powder; gently stir to combine.
- Stir in the coffee, tomatoes, and beans. Add a splash of beef broth if the chili needs more liquid. Reduce the heat to low.
- Cover the pot loosely and simmer over low heat for at least 40 minutes
Tips
- Plan ahead, add chili powder early for depth, and make extra coffee in the morning to use in the chili.
- If you have time, simmer the chili slowly over low to medium heat. This will allow for the flavors to blend together.
- Prepare ingredients the night before if using a slow cooker for effortless cooking.
Variations
Pumpkin – Embrace fall flavors and add a can of pumpkin puree to your bison chili. The natural sweetness and earthy notes of pumpkin will complement the ingredients in the chili beautifully.
Add Grains – For added heartiness, consider serving the chili over cooked brown rice, quinoa or pasta.
Vegetarian – For a meatless version, replace the ground bison with crumbled tofu, tempeh or you can add more vegetables such as zucchini and mushrooms, which will enhance the texture and flavor.
What Readers Say. . .
“Success. To those who were wondering, the coffee and cocoa give it a smoky campfire bite. You don’t taste either of them distinctly as coffee or cocoa within the mix. It really does work.” -Andrea
Serving Suggestions
To make your bison chili even better, finish it off with a few simple toppings and easy sides. A little extra crunch, creaminess or brightness can take a good bowl of chili and turn it into a really satisfying meal.
Chili Toppings
- Fresh lime juice
- Red pepper flakes (for extra heat)
- Cayenne pepper
- Shredded lettuce
- Chopped tomatoes or Pico De Gallo
- Chopped onions
- Shredded cheddar cheese
- Sliced avocados or guacamole
- Sour cream or Greek yogurt
- Olives
On the Side
- Tortilla chips
- Cornbread
- Mexican chopped salad
- Kale Caesar salad
- Street corn salad
Storage and Leftover Ideas
If you end up with leftovers, this healthy bison chili keeps well, making it great for meal prep, and is easy to use in other meals throughout the week.
How to Store
- Refrigerate room-temperature chili in an airtight container for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months (let the chili cool first).
How to Reheat
- Thaw overnight in the refrigerator
- Reheat in the microwave or on top of the stove
Ways to Use Leftovers
- On salads
- Tacos, nachos, quesadillas
- Hot dogs
- Baked potatoes
- Serve over rice or pasta
Frequently Asked Questions About Bison Chili
Bison tastes similar to beef, but it’s often a bit richer in flavor and less fatty. In this chili, the spice mix, plus coffee and cocoa powder give it a deeper smoky flavor.
Bison is usually lower in fat and calories than beef, while still being high in protein. That makes it a solid pick if you want a lighter chili that feels hearty.
No. They blend into the chili and add a smoky, campfire-like depth to the chili.
Simmer bison chili for at least 30 to 45 minutes. If you have time, a longer low and slow simmer for a few hours helps blend the flavors more.
Have You Tried These Chili Recipes?
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Click on serving size to scale this recipe
Bison Chili Recipe
Equipment
Ingredients
- 1 tablespoon [olive oil]
- 1 pound ground bison
- 1 large onion diced about 1 cup
- 4 cloves garlic minced
- 2 bell peppers diced, about 2 cups
- 1 jalapeno pepper diced
- 2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 2 tablespoons unsweetened cocoa powder
- 1/8 cup brewed coffee
- 2 cups diced tomatoes fresh or canned
- 2 cups cooked black beans
- 1/8 cup of chopped cilantro
Instructions
- Heat 1 tablespoon [olive oil] in a Dutch oven or heavy pot over medium to high heat.
- Once the oil is hot, add 1 pound ground bison, and the aromatics (1 large onion diced, 4 cloves garlic). Cook until the meat begins to brown and the aromatics are translucent.
- Reduce the heat to medium heat, add 2 bell peppers (chopped),1 jalapeno pepper (chopped), 2 tablespoons chili powder, 1 tablespoon chipotle chili powder and cook until the peppers begin to soften – about three minutes.
- Stir in 2 tablespoons unsweetened cocoa powder, 1/8 cup brewed coffee and 2 cups diced tomatoes. Cover loosely and reduce to a simmer
- Cook the chili for 30 to 40 minutes, stirring occasionally. Then add 2 cups cooked black beans and serve once the beans are heated through.
- Add 1/8 cup of chopped cilantro. Serve with a splash of lime juice and your favorite chili toppings.
Notes
Slow Cooker Instructions: Follow the instructions on the recipe card – brown the bison and sauté the aromatics in a skillet. Then, transfer everything to a slow cooker and cook on low for 5-6 hours. Instant Pot Instructions: Use the saute function to brown the bison and cook the aromatics. Then switch to the pressure cooking function and cook on high for 15 minutes. Slow-release the pressure cooker after 8 minutes.
- Store leftover chili in the refrigerator for 4 days.
- or an extra punch of veggies, add diced zucchini or carrots
- Mix up the beans, add a combination of kidney and black or all kidney or leave them out
- Leave beans out and add 2 cups of vegetables such as zucchini, peppers and carrots
- Substitute bison with lean ground grass-fed beef or organic ground chicken or turkey
- Use leftover chili in salads, tacos or nachos
- Garnish bison chili with any combination of a sprinkle of lime juice, a dollop of Greek yogurt, shredded cheese, chopped onions or avocado
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Success. To those who were wondering, the coffee and coco give it a smoky campfire bite. You don’t taste either of them distinctly as coffee or coco within the mix. It really does work.
Thank you Andrea! I’m glad you liked it.
When you say coffee is it grounds or actual coffe
Hi Denny, It is actual brewed coffee not the grinds.
Ok to freeze leftovers?
Yes Susan you can freeze leftover chili. Thaw it in the refrigerator overnight before re-heating it.
Pretty darn tasty! I made the black beabs from dried using chicken bone broth instead of water, which added some richness. Topped with sour cream, Cheddar cheese, chopped green onions. Delicious!
Thanks Angela! I am glad you liked it and I love the idea of black beans cooking in chicken bone broth.
I am excited to try this! However, I switched from coffee to pure brewed chicory a few years ago. Do you know if brewed chicory would be a good subsitute for the coffee here, or should I just leave it out (but keep the cocoa in)?
Hi Ashley, I’ve never had brewed chicory, but from what I understand, it tastes like coffee, so I think it will work. Let me know how it turns out!