Bison Chili Recipe (Slow Cooker + Dutch Oven)
Our epic Bison Chili recipe is a flavor-packed bowl of comfort food that is perfect for those chilly months of fall and winter! Make on the stove-top on in the slow cooker!
Ingredients
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon garlic minced
- 1 sweet yellow onion diced
- 1 jalapeño diced with seeds and membranes removed
- 4 slices of bacon cut into bite-sized pieces
- 2 pounds ground bison
- 1/2 teaspoon ground black pepper divided
- 1 1/2 teaspoons kosher salt
- 2 15oz cans fire roasted tomatoes
- 6 ounces tomato paste (save can to fill with water to add)
- 15 ounces canned red kidney beans drained and rinsed
- 15 ounces canned black beans drained and rinsed
- 1 pint baby bella mushrooms
- 1 bay leaf
- 2-3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- optional toppings: sour cream, chopped green onions, shredded cheese, bacon bits
Instructions
- Cook Down Bacon: Bring a large dutch oven to a medium-high heat, add 1/2 tablespoon extra virgin olive oil, and swirl to coat the bottom of the pan. Add 1 tablespoon garlic, onion, jalapeño, and bacon pieces to cook down for about 2-3 minutes or until fat has rendered.
- Bison: Add 2 pounds ground bison, 1/2 teaspoon ground black pepper and 1/2 teaspoon ground black pepper to the large pot. Break apart the meat and move around until browned.
- Simmer: Add the rest of the chili ingredients + add 6oz water (use the tomato paste can) and give it all a mix. Cover and simmer for 2 hours.
- Taste + Serve: Taste, adjust any flavors per your personal preference, and serve any way you want!
Notes
- Slow Cooker Method: This could easily be transferred to a slow cooker after Step 2 when the bison is cooked. Transfer that along with all other ingredients to a crock pot and cook on low for 4-6 hours.
- Storage: keep leftover chili in an airtight container in the fridge for up to 5 days.
- Serving Suggestion: option to add your favorite chili toppings and serve with some gluten-free cornbread or honey cornbread muffins!
- Dairy-Free: feel free to use a dairy-free sour cream and dairy-free shredded cheese for toppings.
Nutrition
Calories: 238kcal | Carbohydrates: 18g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 756mg | Potassium: 835mg | Fiber: 6g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 4mg
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