Bison Chili

Bison chili is rich and comforting, with a kick of heat! The perfect hearty meal for a cold day. Made with ground bison, kidney beans, and jalapeños - just add your favorite chili toppings.

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Author Heather

Ingredients

1 tablespoon olive oil
1 pound ground bison
1 large onion diced
3 jalapeños diced
30 ounces canned kidney beans rinsed and drained
30 ounces canned crushed tomatoes
2 cloves garlic minced
1 tablespoon chili powder
2 teaspoons cumin
½ teaspoon paprika
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon salt

Instructions

Slow cooker

In a sauté pan over medium heat, add a drizzle of olive oil and crumble ground bison into pan, cooking until browned. (If substituting with a fattier meat, like ground beef or pork, olive oil may be omitted).
Add cooked ground bison to a 3 quart slow cooker. Add the remaining ingredients - onion, jalapeños, beans, tomatoes, garlic, and spices. Stir to combine.
Cook on low heat for 8 to 9 hours, or on high for 5 hours. Stir sparingly (once during the last half of cooking will suffice).

Stove top

In a stock pot over medium heat, add a drizzle of olive oil and crumble ground bison into a stock pot, cooking until browned.
Add the remaining ingredients - onion, jalapeños, beans, tomatoes, garlic, and spices. Stir to combine.
Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours, stirring sparingly.

Notes

For a milder chili: Remove all the seeds and membranes from your jalapenos (or replace with a bell pepper), and reduce the amounts of red pepper flakes and cayenne pepper by half.
Storage: Chili leftovers will keep in the refrigerator for 3 to 4 days.
Freezing: Chili can be frozen for 3 months or more if stored in a well sealed container or freezer bag.
Toppings: Sour cream, shredded cheese, chives, crumbled bacon, or fresh jalapenos.

Nutrition