This slow cooker bison chili should be added to the meal rotation in every household! This hearty chili is the definition of comfort food and with a total prep time of 10 minutes, it also makes an excellent weeknight dinner.
Ingredients
- ground bison meat
- olive oil
- yellow onion
- green pepper
- garlic
- chili powder
- ground cumin
- dried oregano
- canned diced tomatoes
- vegetable broth
- red kidney beans
Optional Toppings: shredded cheddar cheese, sour cream, jalapeños, cilantro, hot sauce
Ground bison is an incredibly healthy choice for a protein source since it contains a higher protein content with fewer calories and lower saturated fat than beef. Bison meat is booming in popularity thanks to its health benefits and has become much more widely available in grocery stores.
You may even be able to find it at a local farmers market, as many farmers have decided to make the switch to raising bison instead of traditional beef cattle. Some ranchers also offer home delivery, making it a convenient way to eat local.
Bison are hardy animals that are kept on pasture, so they are usually grass-fed and sustainably raised.
Tips & Tweaks
Feel free to dress up this crock pot chili any way you like. Fresh jalapeños or other pepper varieties can give your dish a nice kick, and so can a dash of cayenne powder if fresh peppers are not available. Sliced avocado is another excellent topping.
Storage
You may store leftovers in the refrigerator for several days and reheat it to serve. Chili freezes well in airtight containers and can be stored in the freezer for several months. Simply thaw it in the fridge overnight and then reheat it on the stove. In our house, it’s the best way to warm up on a cold fall or winter night.
Did you enjoy this bison chili recipe? Let me know in the comments and please share the recipe!
Bison Chili
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion - diced
- 1 green bell pepper - diced
- 3 cloves garlic - minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 pound ground bison meat
- 3 cups canned diced tomatoes
- 1 cup vegetable broth
- 2 cups canned red kidney beans - drained and rinsed
- salt - to taste
- freshly ground black pepper - to taste
Optional Toppings:
- cheddar cheese - shredded
- sour cream
- jalapeños - sliced
- fresh cilantro - chopped
- hot sauce
Instructions
- Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add the onions and green pepper. Sauté for 3 minutes. Add the garlic, chili powder, cumin and oregano and sauté for 30 seconds. Add them to the slow cooker.1 large yellow onion, 1 green bell pepper, 3 cloves garlic, 2 tablespoons chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano
- Return skillet to medium-high heat and brown the ground bison. Add it to the slow cooker.1 pound ground bison meat
- Stir in the diced tomatoes, vegetable broth and kidney beans. Season with some salt and pepper.3 cups canned diced tomatoes, 1 cup vegetable broth, 2 cups canned red kidney beans
- Cover with the lid and cook on low heat for 4 to 6 hours. Adjust the seasoning, if necessary.
- Serve in bowls with the toppings.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
HUNGRY FOR MORE? TRY OUR:
Great recipe. Everything's better with bison.
Indeed 🙂 Thanks Ronnie.