Description
A hearty and flavorful bison chili made in the slow cooker, perfect for a wholesome and protein-packed meal with rich spices and tender meat.
Ingredients
Units
Scale
- 2 lbs ground bison
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add ground bison and cook until browned. Drain excess fat.
- Transfer cooked bison to the slow cooker. Add onion, bell pepper, and garlic.
- Add diced tomatoes, kidney beans, black beans, tomato paste, and beef broth.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir before serving and adjust seasoning if needed.
Notes
- For a spicier chili, add more cayenne or diced jalapeños.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg