Fort Collins-Inspired Bison Chili with Roasted Peppers

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A robust chili featuring lean bison meat and fire-roasted peppers, capturing the spirit of Colorado’s mountainous region. This American-inspired beef recipe, ready in about 55 minutes, pairs lean ground bison, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 5, 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 lean ground bison
• 1 tbsp olive oil
• 1 medium, chopped yellow onion
• 1 large, roasted and diced red bell pepper
• 1 large, roasted and diced green bell pepper
• 3 cloves, minced garlic cloves
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 lb lean ground bison and cook for 6-8 minutes, breaking it up until browned and cooked through.
2. Step 2: Add 1 medium chopped yellow onion and 3 minced garlic cloves, sauté for 4 minutes until onion is softened and fragrant.
3. Step 3: Stir in 1 large roasted and diced red bell pepper, 1 large roasted and diced green bell pepper, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes.
4. Step 4: Add 1 can (14.5 oz) fire-roasted diced tomatoes, 1 can (15 oz) drained and rinsed kidney beans, and 1 cup beef broth. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes until chili thickens.
5. Step 5: Stir in 2 tbsp chopped fresh cilantro before serving. Enjoy with cornbread or tortilla chips.