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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
