Two Bean Bison Chili is a super simple one pot meal that can be made in just 30 minutes. This hearty chili has the perfect balance of meat, beans, peppers, and a kick of spice. This meal is high in protein, low on fat, and big in flavor. If you are unfamiliar with bison meat, ground bison is now available at most grocery stores, and it is similar in taste to beef, but much leaner. Bison has less fat, fewer calories, and more iron than beef. I bet your family wouldn’t even notice that the meat isn’t beef unless you told them.
I made a this chili on a day when Erin was at my house working with me in our office. She comes to my house, and the agreement is that I make lunch. I randomly texted Erin one evening when I was planning out meals for the week/content for this site and asked if she ate bison. At first she seemed a bit unsure, but when I said that I was planning to make chili, she was immediately on board and asked if I could make a double batch so that she could bring some home. Erin must have liked the chili since she not only brought some home, she had seconds at lunch.
30 minCook Time
30 minTotal Time
- 1 lb Ground Bison
- 1 small White Onion
- 2 small Bell Peppers
- 2 Jalapeños
- 1 (16 oz) jar of Tomato Salsa
- 1 can Diced Tomatoes
- 1 can Kidney Beans
- 1 can Black Beans
- 1 teaspoon Chili Powder
- 1/4 cup shredded Cheddar
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1 tablespoon Olive Oil
- Separately dice the vegetables. First dice the onion and the bell pepper. Then slice the stems off the jalapeños and cut the peppers in half. If you prefer less spicy chili, remove the seeds and membranes. If you like heat in your chili, leave the seeds. Dice the jalapeños.
- Heat the olive oil in a large pot. Once hot, add the onion, Let cook for 2 minutes, then add the bison meat, chili powder, salt, and pepper. Use a spoon or fork to break the meat into small pieces. Once the bison has almost completed browned, add the bell pepper and jalapeño, and let simmer for 5 minutes.
- Drain and rise the beans. Then add the beans, diced tomatoes, and salsa to the chili. Stir together. Let the chili simmer for 10 minutes. Then scoop into bowls, and top with the shredded cheddar, and serve.
What are you up to tomorrow night? I’m co-hosting a twitter chat with Kenmore and my friend @mommacuisine, and there are some amazing prizes, including a Kenmore Elite Grill, that will be given away during the chat. The chat starts at 7pm CT and follow #artofhome to join.