Spicy Bison Chili

Here in Michigan, it has started to get cooler. Today was especially a little nippy and nothing sounded better than a big, warm bowl of chili. I make mine with bison for a few reasons. First off, turkey can get old sometimes when you constantly sub it for red meat. Plus, I really like red meat! Bison is the leanest type of red meat you can buy, so I love to cook with it. Believe it or not, bison is comparable to skinless chicken breast when it comes to calories, fat, and cholesterol. It’s a fantastic source of protein and iron, and even though it doesn’t contain as much fat as most red meats, the flavor is fantastic.IMG_6628

I love making hearty meals that will last us a few days so that Sam can bring the leftovers to school. I can only imagine how tired he must get after studying such hard information for so long, so I like to make sure I send him off with lots of nutritious meals that will give him energy!IMG_6635 IMG_6632

I normally don’t top my chili with cilantro, but I have been craving cilantro like crazy. Just the smell of it makes me bonkers! It has such a distinct taste and smell and I’m obsessed with it. Just talking about it makes me want to go get a bowl of this chili with a big’ol handful of cilantro on top! Brb… heading to the kitchen.IMG_6639 IMG_6640

 I hope you love this recipe! If you have any questions, make sure to comment below : ) And tag #LavenderLists if you make this so I can see your creations! 

Spicy Bison Chili
Serves 8
Spicy nourishing bowl of chili made with lean bison meat and lots of veggies!
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
  1. 1 Tablespoon EVOO
  2. 1 1/2 lbs organic ground bison
  3. 4 garlic cloves, minced
  4. 1 green bell pepper, chopped
  5. 1 red bell pepper, chopped
  6. 1 medium onion, chopped
  7. 2 celery stalks, chopped
  8. 2 - 14.5 oz. cans of fire roasted tomatoes
  9. 1 15 oz. can black beans (no salt added)
  10. 1 1/2 cups beef broth (reduced sodium)
  11. 1 jalapeño, seeded + chopped
  12. 1 1/2 cups grape tomatoes, halved
  13. 4 Tablespoons chili powder
  14. 5 teaspoons cumin
  15. 2 Tablespoons oregano
  16. 1 teaspoon red pepper flakes
  17. 1/4 cup cilantro, chopped
  18. Salt + pepper to taste
  1. Before cooking, I always like to get chopping out of the way first. I find that things just go quicker and smoother. So, first chop bell peppers, onion, celery, jalapeño, and grape tomatoes.
  2. Then in a large pot, heat oil on medium-high. Add ground bison, onion, and minced garlic.
  3. Once meat has browned, add bell peppers, jalapeño, and celery.
  4. Season with chili powder, cumin, oregano, salt and pepper, and cook for 5 minutes.
  5. Stir in fire roasted tomatoes, black beans, broth, and grape tomatoes.
  6. Let it simmer and reduce heat to low. Cover and cook for 2 hours stirring periodically.
  7. Top with chopped cilantro.
  8. Voila!
  1. If you are worried about the spicy level, just add 1/2 teaspoon of red pepper flakes and adjust accordingly.
  2. Top with sour cream, more onions, cheese, or whatever else you like in your chili! I sometimes like to put mustard in mine.
Ashley Ellen Howard http://aehoward.com/
 À demain

xo, Ashley

5 thoughts on “Spicy Bison Chili

  1. Your mom told me you made this for her last weekend and said it was delicious! Thanks for posting the recipe. I will make it, but not tonight. It’s a warm 77 in Omaha, Nebraska. Unusual for October.

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