Slow Cooker Bison Chili
With plenty of health benefits, ground bison is a delicious and nutritious replacement for ground beef. Perfect in this slow cooker chili that’s also easy to make!
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Using bison in your chili adds unique flavor. It’s not gamey, but it does have a slightly sweeter taste than beef. The texture is a bit more coarse than beef which makes this chili more interesting to your taste buds.
Bison has health benefits that are lacking in other red meats. It’s leaner, has more protein, and less fat. It’s also packed with nutrients including iron, zinc, selenium, and vitamin B12.
Letting bison chili simmer all day in the slow cooker causes the flavors to meld. That’s a good thing! Throw it in the pot when you’re getting ready for the day and it will be ready by dinnertime.
You can make this chili even healthier by adding more veggies. The sky’s the limit!
Ingredients You’ll Need:
ground bison
jalapeno pepper
poblano pepper
yellow onion
garlic cloves
fire roasted tomatoes
tomato sauce
beef broth
chili powder
ancho chili powder
cumin
oregano
salt
cilantro
How To Make Slow Cooker Bison Chili:
- Crumble and brown bison in a skillet (add a little olive oil if needed.. bison can be very lean)
- Add the cooked bison and all the remaining ingredients to the slow cooker
- Cover and cook on high 3-4 hours or on low 6-8 hours
Pro Tips…
Do you like your chili spicy? Leave a few seeds in the peppers… that’ll do the trick.
Meal prep prior to cook day. Brown the bison ahead of time then cool and refrigerate.
Leftover chili freezes well. Use individual containers or Souper cubes and store in the freezer for up to 3 months.
You can use plain tomatoes if you prefer them. However, fire roasted tomatoes will give your chili a smoky flavor. They’re also healthier because they contain nutrients lost in the cooking process.
If you don’t care for the larger tomato chunks, go for crushed tomatoes instead.
Make it your own! Garnish your chili with crushed chips, sour cream, cheese, and/or avocado.
Slow Cooker Bison Chili
Slow Cooker Bison Chili is delicious and packed full of peppers and delicious spices!
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Ingredients
- 1 pound ground bison
- 1 Anaheim pepper diced (ribs and seeds removed)
- 1 poblano pepper diced (ribs and seeds removed)
- 1/2 yellow onion diced
- 3 garlic cloves minced
- 14.5 oz can fire roasted diced tomatoes
- 8 oz can tomato sauce
- 2 cups beef broth
- 1 tablespoon chili powder
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- 1/2 teaspoon salt
Instructions
- Crumble and brown bison in skillet (add a little olive oil if needed, bison can be very lean)
- Add the cooked bison and all the remaining ingredients to the crock
- Cover and cook on high for 3-4 hours or low for 6-8
Notes
-
Leave a few seeds in from the peppers for a spicy chili.
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Prep ahead: brown bison ahead of time, cool and refrigerate.
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Stores in freezer for up to 3 months.
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Use plain or fire-roasted diced tomatoes
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If you don’t care for the larger tomato chunks, go for crushed tomatoes instead
-
Garnishe with crushed chips, sour cream, cheese or avocado
Nutrition
Calories: 324kcalCarbohydrates: 13gProtein: 25gFat: 19gSaturated Fat: 8gCholesterol: 79mgSodium: 1064mgPotassium: 951mgFiber: 4gSugar: 6gVitamin A: 1380IUVitamin C: 40.8mgCalcium: 96mgIron: 6.2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
Is this recipe gluten free?
None of the ingredients typically contain gluten. However, it’s always a good idea to double-check labels, especially for items like chili powder or beef broth, as some brands may add gluten-containing ingredients.
A staple recipe in our home! It’s raining here in San Diego, so making it now! Doing in the instant pot! Just making sure it’s 12 minutes on high pressure? And natural release? I also add kidney and cannellini beans!! Our whole family loves this!!!!
In your original list of ingredients you include salt but not in the recipe. So of course I didn’t add any and it definitely needs it do you have a quantity in mind?
Start with 1/2 teaspoon and add more to taste (I find chili often needs closer to 1 teaspoon)
Just returned from Yellowstone so this sounded marvelous! I made some and WOW is it ever good!!! Thank you! I added grilled Bison ribeye and it really added good flavor and texture.
Hi! This recipe sounds delicious! Could it be done in an instant pot? And for how long if so?
Thank you!!
Yes! After browning the meat I recommend cooking on high pressure for 12 minutes.
Slow or natural release?
I prefer natural release with soups and chili, otherwise they can create a spatter when you quick release and it’s very hot!
Is this pretty spicy? 🌶 my husband is not too big of a fan of spicy. But if it’s like a mild heat. We will be ok? Just curious with the fresh peppers and different kinds. He hates jalapeños. But this looks amazing
I don’t find it super spicy, but you could also reduce the chili powder.
Wait…. Where is the BEANS AT???
Feel free to add beans if you want them!
The fresh chiles intrigued me and we happened to have some ground Bison in the freezer. Oh my gosh. Definitely a winner. Berry yummy meal.
What a great idea for chili. Thanks for the tip on keeping it mild.
Oh this just looks out of this world! I’m dying to make this! Yum 🙂
Thanks!! If I had more bison meat at home I think I’d make it for dinner again tonight! I’m craving it right now 🙂