Yield: 6
Bison Chili
This hearty bison chili packed with fresh veggies and beans is the ultimate cozy meal! It's sure to become a family favorite.
Ingredients
- 2 tbsp olive oil
- 2 lb ground bison
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, deseeded & diced
- 1 cup celery, diced
- 1 poblano pepper, deseeded & diced
- 1 jalapeno , deseeded & diced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 2 bay leaves
- 4 tbsp chili powder
- 2 tsp cumin
- 1 cup beef broth
- 4-5 medium sized tomatoes, chopped
- 2 (15 oz) can kidney beans, rinsed and drained
- salt and pepper, to taste
Equipment
- 1 pressure cooker
Instructions
- 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.
- Add veggies & spices. Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalepeno, chili powder, and cumin. Sauté 3-5 minutes until softened.
- 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.
- 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.
- Garnish & enjoy! Ladle bison chili into serving bowls and top with desired garnishes.
Notes
- Store in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave.
- Stovetop and slow cooker instructions in blog post.
- Swap the bison for beef if bison isn't your thing.
- Serve with toppings of choice. I love jalapeños, red onion, greek yogurt, and cheese.
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