Desert Bighorn Bison Chili with Southwestern Peppers
A hearty bison chili infused with smoky southwestern peppers and earthy spices, paying homage to the wildlife of Kofa National Wildlife Refuge. This american-inspired beef ready in about 55 minutes pairs ground bison, large, diced 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.
Ingredients
- 1 lb ground bison
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1, seeded and diced jalapeño pepper
- 1 large, diced red bell pepper
- 2 tsp chipotle chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 14 oz can diced tomatoes
- 15 oz can, drained and rinsed kidney beans
- 1 1/2 cups beef broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 4 minced garlic cloves, 1 diced jalapeño pepper, and 1 large diced red bell pepper. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Step 2: Add 1 lb ground bison to the pot, breaking it up with a spoon. Cook for 6-8 minutes until browned and no pink remains.
- Step 3: Stir in 2 tsp chipotle chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 1 minute until spices toast.
- Step 4: Pour in 14 oz diced tomatoes, 15 oz drained kidney beans, and 1 1/2 cups beef broth. Bring to a simmer, reduce heat to low, and cook uncovered for 30 minutes until the chili thickens and flavors meld.
- Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Desert Bighorn Bison Chili with Southwestern Peppers take to make?
Total time is about 55 minutes (15 min prep + 40 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 Desert Bighorn Bison Chili with Southwestern 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 Desert Bighorn Bison Chili with Southwestern 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 Desert Bighorn Bison Chili with Southwestern 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 Desert Bighorn Bison Chili with Southwestern 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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