Colorado-Inspired Bison Chili with Roasted Peppers

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Hearty bison chili simmered with fire-roasted peppers and regional spices for a smoky, robust flavor typical of the Rocky Mountain region. This American-inspired beef recipe, ready in about 55 minutes, pairs ground bison, olive oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
• 2 tbsp olive oil
• 1 large, roasted, peeled, and chopped red bell pepper
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 14 oz canned diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground bison and cook for 5-6 minutes, breaking it up with a spoon until browned and no longer pink.
2. Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the browned bison and sauté for 3-4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until the spices bloom.
4. Step 4: Add 14 oz canned diced tomatoes, 1 cup beef broth, 1 large roasted, peeled, and chopped red bell pepper, and 1 can (15 oz) drained kidney beans. Stir well to combine.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally until the chili thickens.
6. Step 6: Taste and adjust seasoning if necessary. Serve hot garnished with sour cream or shredded cheese if desired.