Denver-Inspired Bison Chili with Roasted Pueblo Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty bison chili enhanced with smoky roasted Pueblo peppers and a blend of regional spices for a robust, comforting meal. This american-inspired beef ready in about 60 minutes pairs ground bison, large, diced (1 cup) yellow onion, minced garlic cloves 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.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 2 medium Pueblo peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are blistered. Remove skins, dice peppers, and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 1 lb ground bison, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 6-8 minutes, breaking up the meat until browned.
  5. Step 5: Stir in 2 tbsp chili powder and 1 tbsp ground cumin, cooking for 1 minute to release aromas.
  6. Step 6: Add 14 oz diced tomatoes, 2 cups beef broth, 15 oz drained kidney beans, and the roasted diced Pueblo peppers.
  7. Step 7: Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally until thickened and flavors meld.

Equipment for this recipe

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Frequently asked questions

How long does Denver-Inspired Bison Chili with Roasted Pueblo Peppers take to make?

Total time is about 60 minutes (15 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 Denver-Inspired Bison Chili with Roasted Pueblo Peppers?

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 Denver-Inspired Bison Chili with Roasted Pueblo Peppers?

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 Denver-Inspired Bison Chili with Roasted Pueblo Peppers 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 Denver-Inspired Bison Chili with Roasted Pueblo Peppers?

American beef 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.

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