Slow Cooker Bison Chili
Slow Cooker Bison Chili is delicious and packed full of peppers and delicious spices!
Servings 4 people
- 1 pound ground bison
- 1 Anaheim pepper diced (ribs and seeds removed)
- 1 poblano pepper diced (ribs and seeds removed)
- ½ 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
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
Leave a few seeds in from the peppers for a spicy chili.
Prep ahead: brown bison ahead of time, cool and refrigerate.
Stores in freezer for up to 3 months.
Use plain or fire-roasted diced tomatoes
If you don’t care for the larger tomato chunks, go for crushed tomatoes instead
Garnishe with crushed chips, sour cream, cheese or avocado
Calories: 324kcal | Carbohydrates: 13g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 1064mg | Potassium: 951mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1380IU | Vitamin C: 40.8mg | Calcium: 96mg | Iron: 6.2mg