Bison Chili (High Protein and High Fiber)
With 30 grams of protein and 12 grams of fiber per serving, this satisfying Bison Chili is a must for your dinner table. Made with lean ground bison, 3 kinds of beans, sweet corn and a homemade Enchilada Spice Blend, this meal is perfect for meal prep, cozy nights or when you want nourishing comfort food meals.
Chili is one of the things I used to make a lot when I first started cooking. My dad had gotten me these recipe cards from our local grocery store and each week they gave out new recipes with chili being one of them. I used to make chili with ground beef, similar to this and in later years started making my Cauliflower Chili that is beanless and paleo friendly and also my Ground Chicken Chili. Bison is a nice twist to traditional chili since bison is lower in fat than beef yet still delicious and filling.
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Why this Bison Chili recipe works
- Protein packed and full of fiber. Over 25 grams of protein and 12 grams of fiber!
- Meal prep friendly. The flavor gets even better overnight and you can make a large batch and freeze for later.
- Leaner than beef. Just like in Bison Enchiladas, Bison Meatloaf, Bison Tacos, Bison Burger and Bison Meatballs, bison works well in place of beef and has 10% fat.
Ingredients you’ll need
- Extra virgin olive oil.
- Ground bison. Most large grocery stores carry it and Costco has it as well.
- Beef broth. Similar to my Chicken Wing Stew and Moroccan Beef Stew, this recipe uses a mixture of beef broth and tomato paste. I love this mixture because sometimes my husband can be picky about too many chunky tomatoes. This mixture gives you the flavor without all the chunks.
- White onion.
- Green bell pepper.
- Garlic cloves.
- Beans. This bison chili recipe uses 3 kinds- pinto beans, cannellini beans and black beans. I try to use low sodium or no salt added.
- Spices. Chili powder and my own blend of Enchilada Spice Mix which contains coriander, cumin, paprika, oregano, cayenne, garlic powder and salt.
- Tomato paste.
- Frozen corn.
- Optional garnishes: shredded cheddar cheese, avocado slices, chopped cilantro
How to make Bison Chili
Step One: Start with browning the bison. In a large pot over medium heat, add the olive oil. Then add the ground bison. Let it cook for about 3-5 minutes and add in the chopped onions, garlic and green bell peppers. Continue to cook for another 5 minutes until the bison is more cooked and the vegetables are sweating.
Step Two: Gather your spices and mix in a small bowl. Add it to the bison mixture along with the tomato paste. Give it a good stir and cook for 1-2 minutes.
Step Three: Add in the beans and the beef broth. Let it simmer uncovered for about 30 minutes. Add the frozen corn the last 5 minutes of cooking. Adjust the seasoning or salt as needed.
Step Four: When done, let it cool for 5-10 minutes and then serve as is or with your favorite chili toppings such as shredded cheese, green onions, sour cream, greek yogurt or chopped jalapeños.
Storing and reheating
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or on the stove top on low/medium heat. This will freeze well in a freezer safe container for up to 3 months. Defrost in the fridge overnight and then reheat.
Helpful tips for Ground Bison Chili
- For more flavor, make this bison chili the night before and serve the next day. The flavors will settle in.
- Use only one kind of bean if you prefer.
- This isn’t a thick chili, however it will reduce down as it cooks.
- Only 2 tsp of chili powder is used so it’s not too spicy for others but feel free to increase the chili powder for an extra kick.
Serving suggestions
This bison chili recipe is good on its own but here are some other ideas on what to serve it with:
- Cornbread. A warm slice is always a classic pairing.
- Regular or Sweet Potatoes. Such as Cumin Sweet Potatoes, Roasted Za’atar Potatoes or Murasaki Sweet Potato Salad.
- Over rice.
- Tortilla chips. Dip them or crush them up and sprinkle over the chili.
- Other fun toppings such as shredded cheese, greek yogurt or sour cream, green onions, chopped jalapeños, fresh avocado slices or guacamole like my 4 Ingredient Guacamole.
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Bison Chili (High Protein and High Fiber)
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 pound ground bison
- 3 cup beef broth low sodium
- 1 medium white onion diced
- 1 large green bell pepper diced
- 3 garlic cloves minced
- 15 oz pinto beans
- 15 oz canelli beans
- 15 ox black beans
- 2 tsp chili powder
- 3 tbsp tomato paste
- ½ cup frozen corn
Enchilada Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt 1/4 teaspoon works too if you want reduced sodium
- 1/4 teaspoon cayenne
Instructions
- Start with browning the bison. In a large pot over medium heat, add the olive oil. Then add the ground bison. Let it cook for about 3-5 minutes and add in the chopped onions, garlic and green bell peppers. Continue to cook for another 5 minutes until the bison is more cooked and the vegetables are sweating.
- Gather your spices and mix in a small bowl. Add it to the bison mixture along with the tomato paste. Give it a good stir and cook for 1-2 minutes.
- Add in the beans and the beef broth. Let it simmer uncovered for about 30 minutes. Add the frozen corn the last 5 minutes of cooking. Adjust the seasoning or salt as needed.
- When done, let it cool for 5-10 minutes and then serve as is or with your favorite chili toppings such as shredded cheese, green onions, sour cream, greek yogurt or chopped jalapeños.
Notes
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or on the stove top on low/medium heat. This will freeze well in a freezer safe container for up to 3 months. Defrost in the fridge overnight and then reheat. Helpful tips for Ground Bison Chili
- For more flavor, make this bison chili the night before and serve the next day. The flavors will settle in.
Use only one kind of bean if you prefer. - This isn’t a thick chili, however it will reduce down as it cooks.
- Only 2 tsp of chili powder is used so it’s not too spicy for others but feel free to increase the chili powder for an extra kick.
- This recipe makes 4-6 servings.
Nutrition
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