Roasted Bison Chili with Montana Wild Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty chili featuring lean bison meat and fragrant wild Montana herbs, slow-roasted to deepen flavors and warm the soul. This american-inspired beef ready in about 80 minutes pairs lean ground bison, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 65 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a large oven-safe pot, heat 2 tbsp olive oil over medium-high heat. Add 1 lb lean ground bison and cook for 6-7 minutes, breaking it up until browned and no longer pink.
  2. Step 2: Stir in 1 cup diced yellow onion, 1 cup diced red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until the vegetables soften and become fragrant.
  3. Step 3: Add 2 tsp Montana wild thyme, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well to coat the meat and vegetables with the spices.
  4. Step 4: Pour in 14 oz canned fire-roasted diced tomatoes, 1 cup drained kidney beans, and 2 cups beef broth. Stir to combine.
  5. Step 5: Cover the pot with a lid and transfer it to the oven. Roast for 1 hour, stirring halfway through, until the chili thickens and flavors meld.
  6. Step 6: Remove from oven, taste, and adjust seasoning as needed. Serve hot with your favorite chili toppings.

Frequently asked questions

How long does Roasted Bison Chili with Montana Wild Herbs take to make?

Total time is about 80 minutes (15 min prep + 65 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 Roasted Bison Chili with Montana Wild Herbs?

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 lean ground bison from drying out.

Can I substitute ingredients in Roasted Bison Chili with Montana Wild Herbs?

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 Roasted Bison Chili with Montana Wild Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roasted Bison Chili with Montana Wild Herbs?

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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