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Slow Cooker Bison and Poblano Chili
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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

Ingredients

  • 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

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.
  • 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

Nutrition

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