Montana-Inspired Bison Chili with Roasted Peppers
A hearty and smoky bison chili featuring fire-roasted peppers and a blend of spices for a warming, protein-packed dinner. This american-inspired beef (gluten free) ready in about 55 minutes pairs pound ground bison, tablespoons olive oil, medium onion, 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 pound ground bison
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 1/2 cup roasted green chilies, chopped
- 4 cloves minced garlic
- 1 can (14.5 ounces) canned diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 diced medium onion and 1 large diced red bell pepper, sauté for 5 minutes until softened and fragrant.
- Step 2: Add 1 pound ground bison and 4 cloves minced garlic to the pot. Cook 6-8 minutes, breaking the meat apart, until browned and no longer pink.
- Step 3: Stir in 1/2 cup chopped roasted green chilies, 1 can (14.5 ounces) diced tomatoes (with juices), 1 can (15 ounces) kidney beans drained and rinsed, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 4: Pour in 1 cup beef broth, stir well, and bring to a simmer. Reduce heat to low and cook uncovered for 30 minutes until chili thickens and flavors meld, stirring occasionally.
Frequently asked questions
How long does Montana-Inspired Bison Chili with Roasted 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 Montana-Inspired Bison Chili with Roasted 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 pound ground bison from drying out.
Can I substitute ingredients in Montana-Inspired Bison Chili with Roasted 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 Montana-Inspired Bison Chili with Roasted 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.
Is Montana-Inspired Bison Chili with Roasted Peppers gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
