Sweet Corn and Bison Chili

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 chili featuring lean bison meat and sweet corn simmered with warm chili spices. This American-inspired beef recipe, ready in about 60 minutes, pairs ground bison, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 45 min Serves 6 American cuisine 350 cal/serving

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Ingredients

1 lb ground bison
1 tbsp olive oil
1 medium yellow onion, diced
3 minced garlic cloves
1 cup diced green bell pepper
14 oz can diced tomatoes with juice
15 oz can dark red kidney beans, drained and rinsed
1 cup fresh corn kernels
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups beef broth

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Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4 minutes until translucent.
Step 2: Add 3 minced garlic cloves and 1 cup diced green bell pepper, cooking for 2 more minutes until fragrant.
Step 3: Increase heat to medium-high and add 1 lb ground bison. Break the meat apart and cook for 6-7 minutes until browned and no longer pink.
Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
Step 5: Pour in 14 oz can diced tomatoes with juice, 15 oz can drained kidney beans, 1 cup fresh corn kernels, and 1 1/2 cups beef broth. Stir well.
Step 6: Bring the chili to a simmer, reduce heat to low, and cover. Let cook for 30 minutes, stirring occasionally, until thickened and flavors meld.
Step 7: Taste and adjust seasoning if needed. Serve hot with optional toppings like shredded cheese or sour cream.