Description
This bison chili is a hearty and nutritious dish, loaded with protein and colorful vegetables. Perfect for chilly nights, it combines ground bison, beans, and a blend of spices for a warming and satisfying meal. Enjoy it topped with fresh cilantro, cheese, and sour cream for added flavor.
Ingredients
Scale
- 2 pounds ground bison
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 cups beef or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional, adjust to taste)
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (for serving, optional)
- Sour cream (for serving, optional)
Instructions
- Gather all your ingredients. Dice the onion, garlic, red and green bell peppers, carrots, and celery. Rinse the kidney and black beans under cold water. Measure out the spices.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute. Add the ground bison, breaking it up as it cooks for about 5-7 minutes until browned.
- Add the diced bell peppers, carrots, and celery to the pot. Cook for about 5 minutes. Stir in the tomato paste, then pour in the crushed tomatoes and broth. Add the rinsed beans, Worcestershire sauce, and hot sauce (if using).
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for at least 30 minutes, or up to 1 hour for richer flavor.
- After simmering, taste the chili and adjust seasoning as needed. Add more hot sauce or chili powder for spice, or more Worcestershire sauce for depth. If too thick, add more broth or water.
- Ladle the chili into bowls. Top with fresh cilantro, sour cream, and shredded cheese if desired. Serve hot with crusty bread or over rice.
Notes
- For a vegetarian version, substitute ground bison with lentils or a meat alternative.
- Feel free to customize the vegetables based on what you have on hand.
- This chili can be made ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes