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 or camping meal.
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Bison Chili Details
This chili is easy to make, as you're simply going to sauté some vegetables and brown the bison before adding everything to the slow cooker. I also give instructions for skipping the pre-cooking steps if you want to make this dinner even easier and with less dishes.
You can add whatever toppings you want but I've included some of my favorites if you want to give those a try.
I love using ground bison in many recipes like my bison tacos, bison burgers and bison meatloaf, for its taste and texture and the fact that it isn't very greasy. You can also check out more of my bison recipes.
Featured Comment
From Ronnie: "Great recipe. Everything's better with bison."
Ingredients
- ground bison meat - Check out my notes on where to find bison meat below.
- olive oil - To sauté the vegetables. You can also swap it out with canola oil.
- chili powder - A combination of dried chiles and spices including smoked paprika, cumin and oregano.
- canned diced tomatoes - If you're trying to cut back on salt, go for the diced tomatoes with no added salt and season to your liking instead.
- vegetable broth - You can substitute with bison broth or beef broth.
- optional Toppings: shredded cheddar cheese, sour cream, jalapeños, cilantro, hot sauce
*Check recipe card for ingredient amounts.
Where to Get Bison Meat
- Ground bison is a healthy choice for a protein source since it contains a higher protein content with fewer calories and lower saturated fat than beef. Because of this, bison meat is booming in popularity 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.
Recipe Variations
Feel free to dress up this crock pot bison 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.
- If you would like this bison chili to be thicker, you can add one small can of tomato paste to the slow cooker with the other ingredients.
- Omit the beans (great for keto).
How to Make Slow Cooker Bison Chili
Step 1. Sauté the vegetables. Heat the olive oil in a large skillet. Add the onions and green pepper. Sauté for 3 minutes. Add the garlic and spices and sauté for 30 seconds. Add them to the slow cooker.
Step 2. Brown the ground bison. Return the skillet to medium heat and brown the ground bison. Add it to the slow cooker.
Chef's Note: If you are doubling the recipe, you do not need to double the oil. 1 tablespoon is enough to fry the vegetables.
Step 3. Cook in slow cooker. Stir in the diced tomatoes, vegetable broth and kidney beans. Season with some salt and pepper. Cover with the lid and cook on low heat for 4 to 6 hours. Adjust the seasoning, if necessary.
Step 4. Serve. Serve the slow cooker bison chili in bowls with the toppings.
Joss' Top Tip
To make this recipe even easier and quicker, you can skip the extra steps of sautéing the vegetables and browning the ground bison (there is also no need for the olive oil if you skip these steps). Just keep in mind that the vegetables might not be as softened and flavorful as you like.
Bison is fairly lean, so there is likely no need to drain the fat once its cooked. This makes it possible to add it straight to the slow cooker instead of browning first, if desired. You will still need to crumble it as it cooks in the slow cooker, however.
Bison Chili FAQs
You may store leftovers in the refrigerator for 3 to 4 days and reheat it to serve.
Yes, absolutely! 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.
Yes. I frequently use frozen bison because that is how I receive it direct from the farmer. Be sure to thaw it in the fridge overnight on the bottom shelf of the fridge to avoid leakage onto other foods.
More Mouthwatering Bison Recipes
If you tried this Slow Cooker Bison Chili Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Slow Cooker Bison Chili
Ingredients
For the Chili
- 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 and 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 heat and brown the ground bison, crumbling it as it cooks. 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
Notes
- For a thicker chili: If you would like it to be thicker, you can add one small can of tomato paste. Or, blend the diced tomatoes before adding them to the slow cooker.
- Fridge storage: You may store leftovers in the refrigerator for 3-4 days and reheat it to serve.
- Freezer storage: 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.
- Frozen bison: You can use frozen bison but be sure to thaw it in the fridge overnight on the bottom shelf of the fridge to avoid leakage onto other foods.
- Oil amount: If you are doubling the recipe, you do not need to double the oil. 1 tablespoon is enough to fry the vegetables.
- To make this recipe even easier and quicker:
- You can skip the extra steps of sautéing the vegetables and browning the ground bison (and no need for the olive oil if you skip these steps). Just keep in mind that the vegetables might not be as softened and flavorful as you like.
- Bison is fairly lean, so there is no need to drain the fat once its cooked. This makes it possible to add it straight to the slow cooker instead of browning first, if desired. You will still need to crumble it as it cooks in the slow cooker, however.
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.
Joss says
This is an easy and delicious chili. I always double the recipe so that we have leftovers!
Ronnie says
Great recipe. Everything's better with bison.
Joss D says
Indeed 🙂 Thanks Ronnie.