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Slow Cooker Bison and Poblano Chili

Slow Cooker Bison Chili

Slow Cooker Bison Chili is delicious and packed full of peppers and delicious spices!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 people
Calories 324kcal


  • 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