Description
A rich and hearty slow cooker bison chili packed with lean bison meat, beans, and bold spices — perfect for a cozy, comforting meal.
Ingredients
- 2 pounds ground bison
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) 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 pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and garlic and sauté until translucent, about 3-4 minutes.
- Add ground bison to the skillet and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Transfer the bison mixture to a slow cooker.
- Add the diced bell peppers, kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the slow cooker.
- Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasonings as needed before serving.
- Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or green onions.
Notes
- Feel free to substitute ground turkey or beef if bison is unavailable.
- For a spicier kick, add chopped jalapeños or increase cayenne pepper.
- This chili freezes well for up to 3 months.