Smoked Bison Chili with Black Beans and Chipotle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Hearty smoked bison simmered with black beans and smoky chipotle peppers, creating a rich chili perfect for outdoor gatherings. This american-inspired beef ready in about 55 minutes turns ground smoked bison, large, diced yellow onion, minced garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 ground smoked bison
• 2 cups cooked or canned, drained and rinsed black beans
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 can (14.5 oz) diced tomatoes
• 2 cups 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
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat until shimmering. Add 1 large diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 pound ground smoked bison to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
3. Step 3: Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until spices are fragrant.
4. Step 4: Add 2 cups drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juices, 2 chopped chipotle peppers in adobo sauce, and 2 cups beef broth. Stir to combine.
5. Step 5: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. Step 6: Serve hot topped with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.