Bison and Black Bean Chili
Bison, as many of you have now seen, can be readily found in most grocers next to the ground beef. Still not convinced?
Bison has a rich beef flavor, similar to that of grass-fed, organic beef. Quite frankly, I've served this chili to many of folks who never knew the difference. Of course, a good bold chili is a great way to introduce new meats to those unfamiliar. Reminds me of the time I served up a heaping bowl of squirrel chili to a group of sorority girls... kidding. But, you get my gist.
Anyways, here's my recipe for an outstanding, healthy (sans the cheese and sour cream) Bison and Black Bean Chili.
See all chili recipes.
Click here to see A Healthy Super Bowl Menu, Part 2.
- 1/4 Cup canola oil
- 1 onion, diced finely
- 2 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 1 1/2 Pound ground bison
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon kosher salt
- 1/2 Tablespoon black pepper
- 1 Cup dark beer
- One 28-ounce can tomato purée
- One 28-ounce can petite diced tomatoes
- One 14-ounce can black beans
- One 14-ounce can kidney beans
- Shredded Cheddar, for serving (optional)
- Sour cream, for serving (optional)
- Sliced jalapeños, for serving (optional)
Healthy Recipe: Bison Chili with Sweet Potatoes & Black Beans
This rib-sticking chili features lean bison, which is a smart swap for ground beef. But the benefits get even better when you take out some of the red meat and replace it with plants. Black beans and sweet potato offer protein and fiber, so you’ll feel fuller longer, without sacrificing that meaty flavor. Omnivores, dig in.
1 lb (500 g) ground bison, lean
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon finely chopped garlic
2 cups (16 fl oz/500 ml) beef or chicken stock, reduced sodium
1 can (15 oz/470 g) diced tomatoes, preferably fire-roasted
1 small sweet potato, peeled and cut into ½-inch (12-mm) chunks
1 can (15 oz/470 g) black beans, no salt added, drained and rinsed
1 tablespoon chopped canned chipotle chiles in adobo
2 teaspoons ground cumin
Salt and freshly ground pepper
Greek yogurt, sliced avocado, sliced green onions, or cilantro leaves for topping
Preheat a Dutch oven over medium-high heat. Add the bison and cook, stirring occasionally but leaving the meat in big chunks, until browned, about 8 minutes. Transfer to a colander to drain any fat.
Return the Dutch oven to the heat and warm the olive oil. Add the onion and bell pepper and sauté until beginning to brown, 7 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the drained meat, stock, tomatoes with their juices, sweet potato, black beans, chipotle chiles, cumin, ¼ teaspoon of salt, and a few grinds of pepper. Bring to a simmer, cover, reduce the heat to low, and cook, stirring occasionally, until the sweet potatoes are tender, 20 minutes.
Transfer the bison chili to bowls, top with yogurt, avocado, green onions, or cilantro, if you like, and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Protein 31 g
Total fat 18 g
Saturated fat 6 g
Carbs 39 g
Fiber 10 g
Total sugars 9 g
Added sugars 1 g
Sodium 346 mg
*Not including any toppings.
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Bison and Black Bean Chili
MAKES 8 SERVINGS
It is cold out y’all! The bomb cyclone just hit Brooklyn, bringing snow and leaving behind super cold temperatures. Since we’ll be in a deep freeze for a while, chili was a must. This one packs plenty of lean protein to keep your muscles fueled in wintry weather. Plus, it’s loaded with fiber and beta-carotene and it takes just 40 minutes to make. It’s awesome for crowds on game day too–serve it with crackers, crusty bread or cornbread.
BISON AND BLACK BEAN CHILI
1 small onion, peeled and finely chopped
1 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1/2 teaspoon freshly ground black pepper
1 can black beans, rinsed and drained
2 cups low-sodium chicken broth
1 (28-ounce) can crushed tomatoes
1 orange bell pepper, seeded and diced
- Heat the oil in a large stock pot over medium-heat. Add the onions and saute until soft, about 2 minutes. Add the cumin, chili powder, cinnamon, cocoa and salt and pepper and stir. Add the bison and cook for 5 minutes, breaking up with a spatula. Add in the beans, broth, tomatoes and bell pepper. Bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.
- Add the corn and cook for an additional 15 minutes.
- Spoon the chili into bowls, top with additional toppings and get ready to warm up!
Bison and Bean Chili
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This is a quick and easy chili recipe that can be doctored to satisfy your personal tastes.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
- 1 Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium-high heat and add bison, onion, and bell pepper season with salt and freshly ground black pepper. Cook, stirring occasionally, until meat is cooked through and beginning to brown, about 15 minutes.
- 2 Stir in garlic and cook until fragrant, about 1 minute. Add remaining ingredients and stir, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring mixture to a simmer, then reduce heat to low.
- 3 Partially cover and cook, stirring occasionally and checking to make sure chili is not boiling, until slightly thickened, about 45 minutes. Taste, adjust seasoning as necessary, and serve.
Beverage pairing: Domaine des Remizières Crozes-Hermitage Cuvée Particulière, France. A Syrah from the northern Rhône has the fruit, spiciness, and earthiness to match up with many components of this dish. Its dark meatiness echoes the bison, while the taste of the earth will match with the beans.
- 1 pound ground buffalo
- ½ teaspoon ground cumin
- 1 pinch cayenne pepper, or to taste
- 1 (10 ounce) can diced tomatoes with green chiles
- 1 (10.75 ounce) can tomato soup
- 1 (14.5 ounce) can kidney beans, drained
- 1 (15 ounce) can chili beans, drained
- ½ medium onion, chopped
- ½ teaspoon minced garlic
- 1 Anaheim chile pepper, chopped
- 1 poblano chile pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1 ½ teaspoons ground cumin
- ½ teaspoon cayenne pepper
- salt and ground black pepper to taste
Brown the buffalo in a skillet over medium heat season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Out of the Vault – Bison Chili
You asked for it and so we brought it back. Try this amazing bison chili recipe straight out of the Great Range Bison recipe vault for dinner tonight.
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
- 3 lbs (3 packages) ground bison meat
- 2 large onions - chopped
- 16 oz can peeled tomatoes
- 25 oz can kidney beans
- 25 oz can chili beans
- 4 cups ketchup
- 1 teaspoon garlic - minced
- 2 teaspoons cilantro - chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper - freshly ground
- 1 teaspoon thyme
- 1/2 teaspoon powdered mustard
- salt and pepper - to taste
Optional (for a spicier chili)
Brown the bison in a large skillet over medium-high heat, season with salt and pepper as desired.
Optional Step: add onions to bison and cook until tender.
In a large pot (or Crock Pot) add the ground bison, onions, tomatoes, chili beans, kidney beans, ketchup, garlic, cilantro, chili powder, cayenne pepper, black pepper, thyme and powdered mustard. Stir to combine.
Simmer at medium heat on stove top (or in Crock Pot on low heat) for at least 1 hour, stirring occasionally.
You can serve this delicious bison chili recipe in bowls or on a baked potato with some shredded cheddar cheese on top.
- 1 teaspoon olive oil
- 4 poblano peppers (optional)
- 2 pounds ground bison, divided into 4 patties
- Kosher salt
- Freshly ground black pepper
- 4 English muffins, toasted
- ¼ cup olive oil
- 2 pounds ground bison
- Kosher salt
- Freshly ground black pepper
- 1 large red onion, finely diced
- 3 tablespoons minced fresh garlic
- 3 tablespoons chili powder (preferably ancho)
- 1 tablespoon cumin
- 1 bottle dark beer
- 5 cups beef stock
- 1 16 ounce can chopped tomatoes, drained and pureed
- 1 tablespoon chopped adobo peppers
- 1 tablespoon honey
- 2 cups cooked black beans, rinsed and drained
- 2 tablespoons fresh lime juice
To make burgers, brush olive oil on the grill grate and heat to high heat. Place poblano peppers, if using, on the grill and cook until skin is charred and black, about 15 minutes. Let cool and remove skin, stems, and seeds, and slice into strips.
Lower the heat on the grill to medium-high. Season bison patties with salt and pepper. Place patties on the grill and cook for 4 minutes flip and cook for another 4 minutes.
To make black bean chili, heat oil in a large pot over high heat. Season bison with salt and pepper, then sauté until brown, about 6 to 7 minutes. Transfer meat to a plate and remove all but 3 tablespoons of fat from the pan.
Add onions and garlic to the pan and cook until translucent, 1 to 2 minutes. Add chili powder and cumin and cook until fragrant, 1 to 2 minutes. Pour in beer and cook until completely reduced.
Return beef to the pot and add stock, tomatoes, peppers, and honey bring to a boil. Reduce the heat to medium and simmer for 45 minutes, stirring occasionally. Add black beans and cook for 15 minutes. Remove from heat and add lime juice.
To build burgers, place patties on English muffins. Top with strips of roasted poblano and 2 tablespoons chili each. Serve immediately.
Bison and Black Bean Chili - Recipes
Bison + Black Bean Chili - (Prep 20 minutes, Cook 1 hour, Serves 4 - 6).
1/4 Cup Canola Oil
1 Onion, finely diced
2 Cloves Garlic, minced
2 Jalapeno Peppers, seeded and diced
1.5 lbs Ground Bison
2 Tablespoons Chili Powder
1 Tablespoon Cumin Powder
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1 Cup Dark Beer
1 28 oz Can Tomato Puree
1 28 oz Can Petite Diced Tomatoes
1 14 oz Can Black Beans
1 14 oz Can Kidney Beans
Shredded Cheddar Cheese (topping)
Sour Cream (topping)
Sliced Jalapenos (topping)
Preheat a Dutch oven over medium heat add oil. Next add onions and sauté for 8 - 10 minutes, or until tender. Add garlic and jalapeno peppers and sauté until just tender, about 2 - 3 minutes. Add ground bison and seasonings and cook until meat is just browned through, about 4 - 5 minutes, stirring on occasion. Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon. Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 - 45 minutes. Remove from heat and serve with desired toppings.
Bison Black Bean Chili
It’s chili time again, so keep that slow cooker handy for hearty Bison Black Bean Chili, adapted from a recipe from Jenny Armstrong Rude of Wales.
Bison Black Bean Chili
2 teaspoons olive oil for pan
¼ large super sweet onion, chopped
1 can (15 ounces) cooked black beans, rinsed and drained
1 can (15 ounces) cooked dark kidney beans, rinsed and drained
1 can (29 ounces) tomato sauce
2 fresh tomatoes, chopped (optional, use if in season)
1 to 2 tablespoons chili powder, depending on heat preference
1 tablespoon unsweetened cocoa powder
¼ green pepper, chopped (optional)
1 celery rib, chopped (optional)
Cilantro or Italian parsley, chopped, for garnish (optional)
In a large sauté pan, heat olive oil over medium heat. Add bison and onion and brown meat, breaking it up as it cooks, until bison is just cooked through. Add garlic, and cook about a minute. Transfer to a slow cooker set to medium.
Return sauté pan to heat and add a splash or two of liquid (water, beer, red wine, broth) to deglaze pan while scraping with a spatula to loosen brown bits. Pour liquid with bits into slow cooker. Add remaining ingredients except cilantro or parley (if using) and cook for 3 to 4 hours. Garnish with cilantro or parsley (if using) or with toppings of your choice.
- 1 pound ground bison
- 1 (15 ounce) can chili beans
- 1 (14.5 ounce) can chili-ready diced tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 1 tablespoon ground cumin
- 2 teaspoons chili seasoning
- 2 teaspoons 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 (8 ounce) package elbow macaroni
Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika mix to combine. Cook on Low, 6 to 8 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.