This easy bison chili is rich, cozy, and ready in about 30 minutes with ground bison, two kinds of beans, and pantry staples you probably already have. Short on time later? It works just as well in the slow cooker.
Recipe at a glance
- 📋 Recipe name: Southwestern Bison Chili
- 👥 Servings: 6
- ⏲️ Total time: 30 minutes (or 4 to 8 hours in the slow cooker)
- 🍴 Best for: Weeknight dinner, meal prep, game day
- 🥘 Main ingredients: Ground bison, chili beans, kidney beans, Rotel
- 🔥 Cooking method: Stovetop or slow cooker
- 👩🏼🍳 Flavor profile: Smoky, savory, mildly spicy
- ⭐️ Difficulty: Easy
Jump to:
There's nothing better on a cold night than a big bowl of chili with a slice of skillet cornbread on the side. This one works around whatever kind of day you're having. On a busy weeknight, it comes together on the stove in about 30 minutes, and on a packed day you can brown the bison in the morning, let the slow cooker do the rest, and come home to dinner that's ready to eat. I eat ground bison all the time, and leftovers of this chili are my go-to lunch all week.
Why this recipe is unique
Most bison chili recipes call for a long spice list and an hour or more of simmering. This one skips both. Rotel and chili beans come already seasoned, so a handful of pantry spices is all it takes to build that smoky Southwestern flavor, and it's ready in about 30 minutes.
Ground bison also makes a richer bowl of chili than beef, with about 18 grams of protein per serving. And because it works on the stove or in the slow cooker, it fits a rushed Tuesday just as easily as a lazy Sunday. If you love cooking with bison, this bison shepherd's pie is another cozy one to try.
Ingredients
- Chili beans: These are pinto beans in a seasoned chili sauce, found on the bean aisle. Add them sauce and all, since that sauce is a big part of the flavor.
- Rotel: A can of diced tomatoes and green chilies. It brings the Southwestern kick without any extra chopping.
- Ground bison: Look for it near the ground beef at most grocery stores, or at Costco.
Recipe FAQs
Bison tastes a lot like beef, just a little richer and slightly sweeter. It isn't gamey, which surprises most people the first time they try it, so it's an easy swap in any recipe that calls for ground beef.
Ground bison is usually leaner than ground beef, so it has fewer calories and less saturated fat while still being packed with protein. That's why this chili lands at about 21 grams of protein per serving without tasting like diet food.
Usually not. Bison is so lean that very little fat renders out while it browns. If you swap in a fattier ground beef, like 80/20, drain off the extra grease before adding the tomatoes and beans so the chili doesn't turn greasy.
Let it simmer uncovered for an extra 10 to 15 minutes so some of the liquid cooks off. You can also mash a few of the kidney beans against the side of the pot with your spoon, which thickens it without adding anything new.
How to make
- Step 1: Heat 2 tablespoons of avocado oil in a Dutch oven or large soup pot over medium heat. Add the diced onion and sauté until soft and translucent, 3 to 4 minutes.
- Step 2: Add the ground bison and break it up with a wooden spoon. Cook until no pink remains, 6 to 8 minutes. Bison is leaner than beef and cooks faster, so stop once the pink is gone to keep it tender instead of dry.
- Step 3: Add the tomato sauce, the chili beans with their sauce, the drained and rinsed kidney beans, and the whole can of Rotel with its juices. Stir to combine. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Step 4: Bring to a gentle simmer, then cover and cook on low for 15 minutes, stirring occasionally. If you have more time, let it go on low for up to a couple of hours. The flavor only gets deeper.
Slow cooker
- Heat the avocado oil in a skillet over medium heat and brown the ground bison until no pink remains, 6 to 8 minutes.
- Add the browned bison, diced onion, tomato sauce, chili beans with their sauce, drained kidney beans, Rotel, and all the seasonings to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours.
I have this slow cooker with a sauté function, so I brown the bison right in the pot and then switch it to slow cook. One less pan to wash!
Tips for the best bison chili
- Don't overcook the bison. It's leaner than beef, so it goes from tender to dry fast. Pull it off as soon as the pink is gone, since it keeps cooking in the chili.
- Toast the spices (optional). For deeper flavor, stir the spices into the browned bison and onion and cook for 30 seconds before adding the tomatoes and beans. Warm oil wakes up the chili powder and cumin.
- Make it a day ahead. Like most chili, it tastes even better the next day once the flavors have had time to blend.
- Control the heat. Use mild Rotel for a family-friendly pot, or hot Rotel plus a pinch of cayenne if you like a kick.
Variations and substitutions
- Ground bison: Any ground meat works 1:1, including beef, turkey, chicken, or pork. Turkey and chicken are milder, so taste at the end and add a little more chili powder if needed. If you use 80/20 beef, drain the grease after browning.
- Beans: Swap in pinto or black beans, can for can. For a meatier, bean-free chili, skip both cans of beans. It will make about 4 servings instead of 6.
- Rotel: Use one 4 oz can of diced green chilies plus one 14.5 oz can of diced tomatoes.
- Tomato sauce: Whisk two 6 oz cans of tomato paste with 2 cups of water.
- Avocado oil: Olive oil works 1:1.
- Lower sodium: Use low-sodium tomato sauce and no-salt-added beans, then salt to taste at the end.
- Add-ins: Sauté a diced bell pepper, poblano, or jalapeño with the onion. Add 2 to 3 minced garlic cloves with the bison, or 1 teaspoon of Mexican oregano with the spices. For a heartier pot, stir in 1 cup of diced sweet potato or butternut squash (½-inch cubes) and simmer 20 to 25 minutes until tender.
- Toppings: Shredded cheddar, a dollop of sour cream, avocado or avocado crema, cilantro, green onions, mango pico de gallo, or crushed tortilla chips. Skip the cheese and sour cream, or use plant-based versions, if you're avoiding dairy.
Serving suggestions
Chili and cornbread are a classic for a reason, so start with a slice of skillet cornbread. For something fresh and crunchy on the side, try this creamy coleslaw or air fryer sweet potato wedges. Hosting game day? Set up a chili bar with all the toppings and serve it with Topo Chico margaritas. Leftovers also make great bison nachos the next day.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Southwestern Bison Chili
EQUIPMENT NEEDED
- Dutch oven
- Slow cooker
Ingredients
- 2 tablespoons avocado oil
- ½ medium yellow onion diced
- 1 lb ground bison
- 32 oz tomato sauce
- 1 15 to 16 oz can chili beans, with their sauce
- 1 15 oz can dark red kidney beans, drained and rinsed
- 1 10 oz can Rotel (diced tomatoes and green chilies), with juices
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Shredded cheddar cheese and avocado for topping (optional)
Instructions
- Heat the avocado oil in a Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, 3 to 4 minutes.
- Add the ground bison, breaking it up with a spoon, and cook until no pink remains, 6 to 8 minutes.
- Add the tomato sauce, chili beans with their sauce, kidney beans, and Rotel with its juices. Stir to combine.
- Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring to a gentle simmer, then cover and cook on low for 15 minutes, stirring occasionally, or up to a couple of hours for deeper flavor. Serve with your favorite toppings.
Slow Cooker
- Heat the avocado oil in a skillet over medium heat and brown the ground bison until no pink remains, 6 to 8 minutes.
- Add the browned bison, diced onion, tomato sauce, chili beans with their sauce, kidney beans, Rotel, and all the seasonings to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours.
Notes
- Meat swap: Any ground meat works 1:1. Drain the grease if using 80/20 ground beef.
- No Rotel? Use one 4 oz can diced green chilies plus one 14.5 oz can diced tomatoes.
- No tomato sauce? Whisk two 6 oz cans tomato paste with 2 cups water.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition
*nutrition information is an approximate
Share this recipe on Facebook
Hi, I'm Kaleena!
Here you'll find wholesome recipes made easy, with big flavor. I share easy, approachable recipes designed for everyday life, from 30-minute dinners and simple side dishes to cozy soups and crowd-pleasing favorites.
The focus is always on food that tastes amazing and feels doable. Whether you're cooking for a busy weeknight or a relaxed weekend at home, my goal is to help you feel confident in the kitchen and enjoy cooking meals you're excited to make.
