Bison Chili

I love chili! It is super easy to whip up and makes a lot. My favorite chili to make is Bison Chili! I like to use ground bison in recipes over other ground meats because of the health benefits. Ground bison costs more than other ground meats, but I think that the cost is worth it, especially since we do not eat a lot of red meat. Here is some nutritional information on bison meat.

  • Compared to lean beef, lean pork, turkey, and chicken, ground bison has less calories, less total fat, less cholesterol, and more protein and iron.
  • Unlike other meat products, bison are not subjected to chemicals, drugs, steroids and growth hormones, and are not force-fed in high density pens.
  • Bison are farm-raised on open pastures.
  • Bison meat is very high in the essential fatty acids and has an excellent ratio of Omega-3 to Omega-6 acids.


Bison Chili Recipe

yields 6-8 servings


What you need:

1 lb. ground bison

1 medium white onion, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

1-2 jalepeno peppers, seeded and diced

4 cloves of garlic, minced

3 T chili powder

1 T cumin

1 T cayenne pepper

1  15 oz. can of black beans, drained and rinsed

1 15 oz. can of kidney beans, drained and rinsed

1 28 oz. can of diced tomatoes

1 8 0z. can of tomato sauce

1 cup of water

3 T olive oil

salt to taste

1 saute pan

1 large soup pot with lid

1 wooden spoon

1 sharp chef’s knife and cutting board

garlic press

can opener


How to prepare:

1. Add ground bison to a pan set on medium-high heat. Brown the meat and crumble into pieces with wooden spoon as the meat cooks until it is longer pink.

2. Heat oil in large pot on medium-high heat. Add next five ingredients and saute, stirring frequently, for about 5 minutes or until veggies begin to soften.

3. Add the remaining ingredients along with the cooked ground meat to the pot.

4. Turn the heat down to a low-medium heat and cover the pot with a lid. Allow the chili to simmer for 15-20 minutes in order to let the flavors combine. Stir occasionally and add salt to taste.

5. I serve my chili with cooked quinoa. Why choose quinoa over rice? Quinoa is a complete protein source among plant foods and is a a good source of dietary fiber, phosphorous,  magnesium, and iron. It is gluten-free and easy to digest.

(The bowl on the left is chili with quinoa and the bowl on the right is just plain chili)



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