Rapid City Inspired Bison Chili with Black Beans and Corn

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty chili featuring lean bison meat, black beans, and sweet corn that captures the spirit of South Dakota's Black Hills region. This American-inspired beef recipe, ready in about 50 minutes, pairs ground bison, yellow onion, 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.

Prep: 10 min Cook: 40 min Serves 6 American cuisine 320 cal/serving

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Ingredients

1 lb ground bison
1 large, diced yellow onion
3, minced garlic cloves
14 oz canned diced tomatoes
1 can (15 oz), drained and rinsed black beans
1 cup, fresh or frozen corn kernels
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 1/2 cups beef broth

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Add 1 lb ground bison to the pot and brown for 6-8 minutes, breaking it up with a spoon until fully cooked.
Step 4: Stir in 14 oz canned diced tomatoes, 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
Step 5: Pour in 1 1/2 cups beef broth, stir to combine, and bring to a simmer. Reduce heat to low, cover, and let cook for 25 minutes until flavors meld and chili thickens.
Step 6: Taste and adjust seasoning if needed before serving hot with your favorite toppings.