Bison and Black Bean Chili
A hearty, smoky chili made with lean bison meat and a blend of black beans, slow-simmered to develop deep, complex flavors. This american-inspired slow cooker ready in about 65 minutes pairs ground bison, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground bison
- 1 large onion
- 2 cloves garlic
- 1 bell pepper
- 1 can (15 oz) black beans
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- to taste salt
- to taste pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat olive oil in a large pot over medium-high heat. Add ground bison and cook, breaking into crumbles, for 5 minutes until browned. Drain excess fat.
- Step 2: Add diced onion, minced garlic, and diced bell pepper to the pot. Cook for 5 minutes until vegetables soften. Stir in chili powder, ground cumin, smoked paprika, and cayenne, cooking for 1 minute until fragrant.
- Step 3: Add rinsed black beans, diced tomatoes (with juice), and beef broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 45 minutes. Season with salt and pepper to taste.
Frequently asked questions
How long does Bison and Black Bean Chili take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bison and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground bison from drying out.
Can I substitute ingredients in Bison and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bison and Black Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bison and Black Bean Chili?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
