Southwestern Bison Chili with Fire-Roasted Corn

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

Hearty bison chili infused with smoky roasted corn and Southwestern spices, perfect for outdoor gatherings. This American-inspired beef recipe, ready in about 55 minutes, pairs ground bison, olive oil, yellow onion 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: 15 min Cook: 40 min Serves 6 American cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and sauté for 4 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves and 1 lb ground bison, breaking the meat apart with a spoon. Cook for 6-7 minutes until the meat is browned and no longer pink.
Step 3: Stir in 1 cup fire-roasted corn kernels, 14 oz canned diced tomatoes, 1 can (15 oz) kidney beans, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
Step 4: Pour in 1 cup beef broth, bring to a simmer, then reduce heat to low and cover. Cook for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
Step 5: Adjust seasoning if needed and serve hot with your choice of toppings.