South-Central Idaho Bison Chili with Roasted Peppers

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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, smoky bison chili featuring fire-roasted peppers and regional spices to warm up any evening. This American-inspired beef recipe, ready in about 55 minutes, pairs ground bison, yellow onion, roasted red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb ground bison
1 medium, chopped yellow onion
2 large, diced roasted red bell peppers
3, minced garlic cloves
14 oz canned diced tomatoes
1 can (15 oz), drained and rinsed kidney beans
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup beef broth

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 2: Add 1 lb ground bison to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
Step 3: Stir in 2 diced roasted red bell peppers, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast the spices.
Step 4: Add 14 oz canned diced tomatoes, 1 can (15 oz) drained kidney beans, and 1 cup beef broth. Bring to a simmer, reduce heat to low, and cook uncovered for 30 minutes until thickened and flavors meld.