Bison Chili

This hearty bison chili packed with fresh veggies and beans is the ultimate cozy meal! There’s the option to add in an organ meat blend as well for a boost of vitamins & nutrients. It’s sure to become a family favorite. Alternative cooking methods included.

Why You’ll Love This Recipe

• Hearty. This bison chili is hearty and delicious.
• Packed with veggies. It is loaded with veggies like bell pepper, poblano pepper, jalapenos, onion, and tomatoes.
• Easy. It truly couldn’t be easier to make.
• Versatile. This chili is made in the instant pot but it can also be made on the stovetop or in a slow cooker.
• Great as leftovers. The longer the chili sits, the more the flavors meld. This makes the leftovers incredibly flavorful.
• Perfect comfort food. There is no better comfort food than a big bowl of chili like this.
• Family favorite. This chili is bound to become a family favorite.
• Great for a crowd. This is the perfect thing to make when feeding a crowd.

Benefits of Organ Meats

I know organ meats don’t sound like the most appetizing addition to chili but they are SO good for you. This chili is one of my favorite ways to add in organ meats to my diet. They are the ultimate superfood – they are packed with vitamins and nutrients that are important for overall health and hormone health (especially when it comes to fertility!). Doing 1 lb of bison and 1 lb of an organ bison blend is a great way to get those health benefits in while masking the flavor.

Ingredients & Substitutions

• Bison. 2 lbs of ground bison. Or what we do – 1 lb of ground bison and 1 lb of force of nature bison ancestral organ blend for extra nutrients and vitamins.
• Yellow onion. 1 yellow onion, diced. Can use red onion.
• Red bell pepper. 1 bell pepper, diced. Can use any color bell pepper.
• Jalapeno & poblano pepper. 1 jalapeno, deseeded and diced. 1 poblano pepper, deseeded and diced. Can use only jalapenos or only poblano peppers.
• Celery. 1 cup celery, diced.
• Tomatoes. 2 cups, fresh diced tomatoes. You can also use 1 (28oz can) diced tomatoes.
• Garlic. 3 cloves garlic, minced. About 3 tbsp minced garlic.
• Kidney beans. 2 (14 oz) cans of kidney beans, rinsed and drained. Can use cannellini beans, red beans, or pinto beans.
• Broth. 1 cup beef bone broth. You can also use regular beef broth or chicken broth.
• Tomato paste. 2 tbsp tomato paste.
• Spices. Chili powder, cumin, cayenne, salt and pepper are used to season the chili.

How to Make Bison Chili

Step 1

Cook the bison. On sauté mode, heat 1 tablespoon oil in the Instant Pot. Add bison and brown, breaking up with a spoon or spatula.

Step 2

Add veggies & spices. Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalapeno, chili powder, and cumin. Sauté 3-5 minutes until softened.

Step 3

Stir in beans, broth & tomato paste. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and beef bone broth and stir.

Step 4

Add in tomatoes & cook. Pour in diced tomatoes; do not stir. Add the bay leaves. Secure lid and cook 14 minutes high manual pressure then naturally release.

Step 5

Garnish & enjoy! Ladle bison chili into serving bowls and top with desired garnishes.

Alternative Cooking Methods

If you don’t have an Instant Pot (pressure cooker) don’t worry! This bison chili can also be made stovetop or in a slow cooker. Instructions below.

Stovetop

1. Heat a large dutch oven or stockpot over a medium high heat. Add a little bit of oil followed by the bison. Cook for about 3-5 minutes breaking apart, until browned. Add in onion, garlic, celery, and seasonings plus salt and pepper. Sauté until soft and fragrant, about 5 minutes.
2. Add beef broth, poblano pepper, jalapeño, beans, and tomatoes to the pot. Bring to a boil and then reduce heat and allow to simmer for 25-30 minutes.
3. Serve and enjoy this stovetop bison chili!

Slow Cooker

1. Heat a skillet with olive oil. Add bison and cook for about 3-5 minutes breaking apart, until browned. Then transfer to the slow cooker.
2. Add diced onion, minced garlic, poblano pepper, jalapeños, celery, kidney beans, chili seasonings, salt, pepper; on top and cover with 2 cups beef broth. 
3. Cook on low for about 4-5 hours, or high for 2-3 hours.
4. Serve and enjoy this slow cooker bison chili!

Expert Tips

• For an extra nutrient dense chili use 1 lb ground bison and 1 lb Force of Nature bison ancestral blend.
• To save time used 1 28oz can of diced tomatoes. If you have the time I highly recommend cutting up fresh tomatoes.
• Adjust spice to your liking! I love adding in jalapeños and poblano peppers to up the spice content but you can omit if you don’t like spice.
• Don’t skip sautéing the veggies! When you sauté the onion, garlic, celery, you are unleashing all of the aromatics and flavor.
• Serve with a big salad like this root vegetable salad or this tahini caesar salad for some extra veggies.

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• Instant Pot Chicken Pot Pie Soup
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• The Best Beef Chili