Denver-Style Bison Chili with Roasted Vegetables
A hearty chili featuring lean bison meat and roasted regional vegetables, slow-simmered with smoky spices for a robust flavor that reflects Denver’s local palate. This american-inspired beef ready in about 60 minutes pairs ground bison, medium, diced yellow bell pepper, medium, diced 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 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 medium, diced yellow bell pepper
- 1 medium, diced red bell pepper
- 1 large, diced yellow onion
- 3 cloves garlic cloves, minced
- 28 oz canned crushed tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup water
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 diced yellow bell pepper and 1 diced red bell pepper with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until edges are caramelized.
- Step 2: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Add 1 lb ground bison, 1 1/2 tsp salt, and 1 tsp black pepper to the pot. Cook, breaking up the meat, until browned and no longer pink, about 7 minutes.
- Step 5: Stir in 2 tbsp chili powder, 1 tbsp smoked paprika, and 1 tbsp ground cumin, cooking for 1 minute to toast the spices.
- Step 6: Add 28 oz canned crushed tomatoes, 15 oz drained kidney beans, 1 cup water, and the roasted bell peppers to the pot. Stir to combine.
- Step 7: Bring chili to a simmer, cover partially, and cook on low heat for 30 minutes, stirring occasionally until flavors meld and chili thickens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver-Style Bison Chili with Roasted Vegetables 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-Style Bison Chili with Roasted Vegetables?
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-Style Bison Chili with Roasted Vegetables?
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-Style Bison Chili with Roasted Vegetables 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-Style Bison Chili with Roasted Vegetables?
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.
