Bison Chili
Lean, flavorful bison replaces beef in this deep, warming chili—rich with tomato, cumin, and chile heat. Perfect for a weeknight simmer or make-ahead meal.
- Total time
- 55 min
- Servings
- 6
- Calories
- 385
- Protein
- 48g
Ingredients
- 2 lbs bison ground meat
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 3 tbsp chili powder
- 1.5 tsp ground cumin
- 1.5 cups beef broth
- 1 to taste salt and pepper
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 60 seconds.
- 2
Add bison, breaking up with a spoon, until no pink remains, 6–8 minutes.
- 3
Add onion and cook, stirring occasionally, until softened, 4–5 minutes.
- 4
Stir in garlic and cook until fragrant, about 30 seconds.
- 5
Add chili powder and cumin, stir to coat, and cook for 60 seconds.
- 6
Pour in tomatoes with juice, broth, and beans. Stir well to combine.
- 7
Bring to a simmer, then reduce heat to low and simmer uncovered 25–30 minutes.
- 8
Taste and season with salt and pepper. Serve hot.
Tools you’ll need
- large heavy-bottomed pot (5–6 quart)
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
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