North Dakota-Inspired Bison Chili with Roasted Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A hearty chili featuring lean bison meat and fire-roasted bell peppers simmered with robust spices for a comforting meal. This american-inspired beef (gluten free) ready in about 65 minutes pairs lean ground bison, medium, 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 380 calories and feeds 4, 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 large, roasted, peeled, and diced red bell pepper
• 1 large, roasted, peeled, and diced green bell pepper
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz) kidney beans (canned, drained and rinsed)
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat your oven's broiler to high. Place 1 large red and 1 large green bell pepper on a baking sheet and broil for 8-10 minutes, turning occasionally until skin is charred and blistered. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and dice the peppers.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb lean ground bison to the pot, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
4. Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, coating the meat and onions evenly.
5. Step 5: Add the diced roasted red and green peppers, 1 can (14.5 oz) diced tomatoes, 2 tbsp tomato paste, 1 can (15 oz) drained kidney beans, and 1 cup beef broth. Stir well to combine.
6. Step 6: Bring the chili to a simmer, reduce heat to low, cover partially, and cook for 30 minutes to allow flavors to meld, stirring occasionally.
7. Step 7: Taste and adjust seasoning if necessary before serving hot.