Sheet Pan Colorado-Inspired Bison Chili with Roasted Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A robust and hearty chili featuring lean bison, smoky roasted peppers, and a blend of Southwestern spices, all cooked effortlessly on a sheet pan. This American-inspired beef recipe, ready in about 50 minutes, pairs lean ground bison, red bell peppers, 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 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: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Halve and seed 2 medium red bell peppers and slice into 1-inch strips. Toss with 1 tbsp olive oil and spread on a large sheet pan. Roast for 15 minutes until edges begin to char.
  2. Step 2: While peppers roast, finely dice 1 large yellow onion and mince 4 garlic cloves. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add onion and garlic and sauté for 4 minutes until translucent and fragrant.
  3. Step 3: Add 1 lb lean ground bison to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through.
  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. Cook for 1 minute until spices are aromatic.
  5. Step 5: Add 14 oz canned diced tomatoes, 1 cup beef broth, and 1 can (15 oz) drained kidney beans. Mix thoroughly and bring to a simmer. Reduce heat to low and cook for 10 minutes until sauce thickens slightly.
  6. Step 6: Remove roasted red pepper strips from the oven and chop into bite-sized pieces, then stir into the chili.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro if desired and serve hot.

Frequently asked questions

How long does Sheet Pan Colorado-Inspired Bison Chili with Roasted Peppers take to make?

Total time is about 50 minutes (15 min prep + 35 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 Sheet Pan Colorado-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 lean ground bison from drying out.

Can I substitute ingredients in Sheet Pan Colorado-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 Sheet Pan Colorado-Inspired Bison Chili with Roasted Peppers 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 Sheet Pan Colorado-Inspired Bison Chili with Roasted Peppers?

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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