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close up photo of bison chili topped with chopped avocado and cheese

Bison & Black Bean Chili


  • Author: Anne
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x

Description

A unique twist on traditional chili, this bison chili is packed with vegetables, black beans and bison. It’s spicy, smokey and full of flavor.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground bison
  • 1 large onion diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 red bell pepper diced (about 1 cup)
  • 1 green bell pepper diced (about 1 cup)
  • 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 or canned black beans that have been drained
  • 1/8 cup of chopped cilantro

Instructions

Stove-top instructions:

  1. heat the oil in a dutch oven over medium heat
  2. add the ground bison, onion and garlic – cook until meat begins to brown and vegetables become translucent.
  3. add the peppers, cocoa, and chili powder;  cook until the peppers begin to  soften – about three minutes.
  4.  stir in the coffee, and then the tomatoes; cover loosely and reduce to a simmer
  5. cook the chili for 30 to 40 minutes stirring occasionally.
  6. just before serving add the cilantro. Service with a splash of lime juice and your favorite chili toppings.

Slow Cooker Instructions:

  1. heat the oil in a skillet over medium heat
  2. add the ground bison, onion and garlic; cook until the meat begins to brown and vegetables become translucent.
  3. place the mixture into a slow cooker
  4. add remaining ingredients, except cilantro and mix well
  5. cook on low for 6 hours
  6. stir in fresh cilantro and serve with a splash of lime juice

Pressure Cooker Instructions:

  1. set your pressure cooker to sautee and add the oil
  2. add bison, onion and garlic – cook until meat begins to brown and vegetables become translucent
  3. add the peppers and cook them until they soften – about three minutes
  4. add the remaining ingredients except for the cilantro
  5. cover the pressure cooker securely and set it to high for 15 minutes.
  6. use quick release and stir in the fresh cilantro
  7. cover and a keep the chili warm until it is ready to serve

Notes

Bison Chili Tips and Variations

  • For 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

 

  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Mexican

Keywords: chili,dinner