Go Back Email Link
–+ servings
Bison Chili - A hearty, protein-packed chili soup recipe
Print Pin
No ratings yet

Bison and Bean Chili Recipe

This protein-packed bison and bean chili recipe is bursting with sweet and smoky flavors.
Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 240kcal
Author Liz Della Croce

Ingredients

  • 1 pound ground bison
  • 2 tablespoons cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon cayenne or black pepper
  • 1 medium onion diced
  • 2 cloves garlic grated
  • 2 sweet bell peppers seeded and diced
  • 2 chipotle peppers in adobo sauce minced - remove seeds to keep mild
  • 12 ounce can light beer
  • 4 cups low sodium chicken broth
  • 14 ounce can stewed tomatoes
  • 14 ounce can black beans drained and rinsed
  • 14 ounce can kidney beans drained and rinsed
  • 2 tablespoons barbeque sauce
  • salt and pepper to taste
  • shredded cheese scallions and sour cream - optional garnish
US Measurements - Convert to Metric

Instructions

  • Heat a large sauce pot over medium-high and spray with cooking spray.
  • Add bison, cumin, smoked paprika, chili powder, oregano, salt and cayenne. Cook until bison is browned, stirring occasionally, 7-9 minutes.
  • To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
  • Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
  • Stir in chicken broth, tomatoes, beans and barbecue sauce then return to a boil. Reduce heat to simmer and cook for 20-30 minutes or longer.
  • Serve with a dollop of sour cream, scallions and shredded cheddar cheese.

Nutrition

Calories: 240kcal | Carbohydrates: 27.9g | Protein: 24.6g | Fat: 2.1g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.5g | Cholesterol: 46mg | Sodium: 1031mg | Fiber: 6.8g | Sugar: 7.2g