Bison Chili with Beans
This easy Bison Chili with Beans can be made on the stovetop or in a slow cooker. It makes a hearty and comforting meal the whole family will love!
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Servings: 5
Equipment
Ingredients
- 2 pounds ground bison meat
- 3 tbsp avocado oil (may also use ghee)
- 1 medium sized yellow onion, diced
- 3 cloves garlic, minced
- 1-15 oz can diced tomatoes
- 2 cups water
- 2-15 oz cans of beans, drained
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 3 tbsp chopped fresh cilantro for garnish
- 3 tbsp chopped fresh jalapeños for garnish
- 2 tbsp chopped red onion for garnish
- salt to taste
- crème fraîche or sour cream for topping (optional)
Instructions
- Brown ground bison meat in a large Dutch oven or a stockpot over medium-high heat for about 15 min. Break it up with a wooden spoon as you stir. When the water evaporates, add 2 tbsp of avocado oil and continue to brown.
- Transfer the browned meat into a separate bowl and set aside.
- Next add the remaining avocado oil and diced onions to the same pot and sauté until onions are lightly golden. Then add the minced garlic and sauté for a few minutes.
- Stir in the browned bison meat, the chili powder and cumin, mix well, cover and cook for additional 10 min on low.
- Add the diced tomatoes, water and drained beans, give it a good stir and continue to cook over medium heat, uncovered, until the water evaporates.
- Transfer into individual bowls, add desired garnish and serve!
Notes
- You may cook this chili in a slow cooker on high setting in 2 hours, but I recommend browning the onions and meat first.
- This chili pairs well with the Buttermilk Skillet Cornbread. If you use jalapeños in the cornbread, you may want to skip them as garnish on the chili.
- This chili is thick, but if you like yours thinner, add more water.
- For a vegetarian variation, omit the meat; the beans will serve as your source of protein.
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