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–+ servings
A picture of bison chili in a bowl with slices of lime, jalapenos and avocados

Bison Chili Recipe

A unique twist on traditional chili, bison chili is packed with smoky and spicy flavor!
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

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Course: Dinner Recipes, Lunch
Cuisine: American, Mexican, Southwestern
Keyword: bison chili, bison chili recipe, chili recipe
Servings: 4
Calories: 472kcal
Author: Anne

Bison Chili Recipe

Equipment

Scale this Recipe 4

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
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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

Serving: 1 | Calories: 472kcal | Carbohydrates: 37g | Protein: 32g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 79mg | Sodium: 191mg | Potassium: 1224mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3826IU | Vitamin C: 94mg | Calcium: 112mg | Iron: 8mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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