Denver-Style Bison Chili with Local Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty bison chili simmered with regional beans and smoky spices, capturing the rustic flavors of the Denver metro area. This american-inspired beef ready in about 65 minutes pairs ground bison, large yellow onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 yellow onion, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic cloves, minced
• 14 oz canned diced tomatoes
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned pinto beans, drained and rinsed
• 2 tsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 1/2 cups beef broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 large diced yellow onion and 1 medium diced green bell pepper, sautéing for 5 minutes until softened.
2. Step 2: Add 4 minced garlic cloves and 1 lb ground bison to the pot. Cook, breaking up the meat with a spoon, for 7-8 minutes until browned and cooked through.
3. Step 3: Stir in 2 tsp chipotle chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 1 minute until fragrant.
4. Step 4: Pour in 14 oz canned diced tomatoes with juices and 1 1/2 cups beef broth, stirring to combine.
5. Step 5: Add 15 oz drained kidney beans and 15 oz drained pinto beans. Bring the chili to a simmer, reduce heat to low, cover, and cook for 40 minutes, stirring occasionally until thickened and flavors meld.