This bison chili is the perfect way to spice up your cold weather cooking routine! Made with lean and flavorful bison and pantry staples, it only takes about 40 minutes to make, but tastes like it’s been simmering all day!
What Makes This Recipe So Good
- This deliciously flavorful chili switches up the traditional beef or chicken with bison. Lighter and sweeter than beef, it gives this chili a taste all its own. You will definitely want to add it to you cooking repertoire!
- This recipe is perfect for throwing together for an easy, warm weeknight dinner, especially since most of the ingredients are pantry staples.
Bison – Super flavorful, lean, and a little sweet, bison is a great alternative to other meats used in chili.
Diced tomatoes with green chiles – An easy pantry staple, diced tomatoes and chiles add a little spice to you chili.
Crushed tomatoes – Another great pantry staple, tomatoes make this chili perfectly tomato-y.
Kidney & chili beans – No need to soak or cook beans! Use a few cans of beans for extra convenience.
How To Make Bison Chili
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Brown the bison in a stock pot with the garlic and onions, then drain the grease.
Combine the bison, canned veggies and beans, and spices in the pot. Let the chili simmer before serving.
Top Tips For Making
- If you’d prefer beef in this recipe, you can absolutely sub the bison for it, although we definitely recommend giving it a shot!
- This recipe is absolutely delicious when it’s topped with sliced avocados, shredded cheese, sour cream or Greek yogurt, or sliced jalapeños. We also love it with a side of cornbread or corn chips.
More Chili Recipes
- 1 pound ground bison
- 2 teaspoons ground cumin divided
- 1 teaspoon black pepper
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (10.75-ounce) can crushed tomatoes
- 1 (14.5-ounce) can kidney beans drained
- 1 (15-ounce) can chili beans drained
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon salt plus more to taste
- Brown the bison in a stock pot with garlic and onions over medium heat. Season with 1/2 teaspoon cumin and salt and black pepper. Drain excess grease.
- Combine bison, tomatoes with green chiles, crushed tomatoes, kidney beans, chili beans, chili powder, and remaining cumin in pot; stir. Simmer chili for 25-30 minutes, then top with garnishes and serve.
- Beef: Can sub 1:1 for bison.
- Topping and side ideas: Sliced avocados, shredded cheese, sour cream or Greek yogurt, or sliced jalapeños. Try with a side of cornbread or corn chips.