Bison Chili
Cozy, smoky, and deeply satisfying, this Bison Chili is made with lean ground bison, hearty beans, and a rich pepper-and-tomato base that simmers into serious comfort. It’s bold without being heavy, easy to customize with your favorite toppings, and perfect for a comforting, cozy chili night.
Equipment
- Silicone Spatula or other heat-safe spatula
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 ½ cups chopped onion
- 1 ½ cups chopped celery
- 1 ½ cups chopped carrots
- 1 green bell pepper chopped
- 1 ¼ lbs ground bison meat
- 4 cloves garlic minced or pressed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ to ½ teaspoon cayenne pepper or to taste
- 3 cups beef broth
- 1 teaspoon beef bouillon
- 2- 4 tablespoons (depending on taste) chipotle peppers in adobo sauce, peppers chopped finely
- 1 large sweet potato peeled and cubed
- ¼ cup tomato paste
- 2 15-oz cans diced tomatoes undrained
- 2 15-oz cans black beans drained and rinsed
- 1 15-oz can chickpeas drained and rinsed
- 1 teaspoon salt plus more to taste
- 1 teaspoon packed brown sugar
- 1 tablespoon low-sodium soy sauce
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, celery, carrots, and green bell pepper, and sauté for 7-8 minutes or until the onions are translucent. Transfer the mixture to a large bowl and set aside.
- Return the pan to the heat and add the ground bison. Cook for 4-5 minutes, crumbling and stirring frequently, until browned.
- Return the vegetables to the pot. Add the garlic, chili powder, ground cumin, onion powder, oregano, smoked paprika, and cayenne pepper (if using). Sauté for 1 minute or until the garlic is just golden.
- Stir in the beef broth, beef bouillon, sweet potato, tomato paste, diced tomatoes, black beans, chickpeas, salt, brown sugar, and soy sauce until well combined. Bring to a simmer, then reduce the heat to medium-low and simmer with the lid ajar for 45-50 minutes or until thickened.
- Season the chili to taste with salt and black pepper. Serve hot with your favorite fixings.
Notes
Recipe Pro-Tips
- Don’t rush the sauté. Taking the time to properly sauté the vegetables until soft and fragrant builds the foundation of flavor for the entire chili.
- Brown the bison well. Let the ground bison cook until nicely browned before moving on—this step adds richness and prevents the chili from tasting flat.
- Adjust the chipotle peppers to your heat preference. About 2 tablespoons gives a smoky flavor with mild heat, while ¼ cup adds noticeable spice. You can always start small and add more.
- Let the chili simmer until done, not just for time. The chili is ready when the sweet potatoes are tender, and the sauce turns a deep burgundy. Start checking around 45 minutes and add more time if needed.
- Season at the end. Broths, beans, and tomatoes vary in saltiness, so start with 1 teaspoon of salt and adjust just before serving for the best-balanced flavor.
- Refrigerating — Store leftover chili in an airtight container in the refrigerator for up to 5 days.
- Freezing — Once cooled, transfer the chili to a freezer-safe container and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
- Reheating — Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions, stirring halfway through, and add a splash of broth if needed to loosen things up.
Nutrition
Calories: 275kcalCarbohydrates: 29gProtein: 17gFat: 9gSodium: 620mgFiber: 8g
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