Bison Chili

I will be honest – I have never been the biggest Chili fan. I know, I know, that may have been a huge red flag to some of you, BUT my reasoning is that I just never found a texture and flavor profile that I liked. Either they are too greasy and oily or taste like a guaranteed evening full of heart burn!


What makes this chili so much better and the exception is the addition of the fresh onions and peppers, it gives it a depth of flavor that plays off the bison so well. Also, I am a bit of a health nut, so I will always give bonus points for fresh veggies in any recipe. Make this chili, and I will just sit back and wait for the ooohs and ahhhs to come rolling in!



  • 4 LBs ground bison
  • Yellow onion
  • White onion
  • Poblano pepper
  • 2 Anaheim peppers
  • 2 jalapeños
  • 2 serrano peppers
  • Can of kidney beans
  • Can of black beans
  • Can of pinto beans
  • 7 cans of green chilis
  • 7 can of diced tomatoes - I like fire roasted
  • 2 TB turmeric
  • 2 TB garlic powder
  • 1 TB chili powder - of more if you are feeling spicy
  • Salt & pepper




  1. Dice onions and peppers
  2. Brown meat in skillet over medium/medium-high, make sure to season the meat while cooking with salt and pepper
  3. Once cooked, remove bison meat and set aside
  4. Add onions and peppers to the skillet and cook until translucent
  5. In the slow cooker, add all the cans of beans, tomatoes* and green chilis*
  6. Stir in the onion/pepper mixture and the meat
  7. Generously season the chili and stir to fully combine
  8. Cover and set to low for 8 hours of high for 4

*Due to varying sizes of slow cookers, I start with just half of the cans of green chilis and tomatoes and after I get everything else added in, I fill the remainder of the space with any additional cans of the tomatoes and green chilis