It’s officially comforting, cozy, and hearty recipe season! Bring on the soups, stews, and chilis! We are kicking off this bison chili recipe.
One of my favorite things about chili is it’s so easy to make with whatever you have on hand. Most of the time it’s made with pantry staples – meat, beans, veggies, stock, and spices. But if you don’t have something or don’t like an ingredient, you can change it up however you like!
We switched out your typical beef chili and are using bison, or ground buffalo. I love bison because it’s a little bit leaner and has more protein but still has a great flavor profile. Paired with the butternut squash it is hearty, filling, absolutely delicious, and totally hits the spot when craving something comforting.
This bison chili makes a lot – it’s great for meal prep, a large family, or Sunday football watching with a group of friends. If you don’t need as much, feel free to halve the recipe or freeze the extras for an easy meal in the future.
Why we love this bison chili
- made in one pan
- a complete healthy meal with a good macronutrient breakdown – it has protein, complex carbohydrates, healthy fats, and veggies.
- packed with micronutrients – it’s loaded with vitamin C, vitamin A, B vitamins, zinc, phosphorus, potassium, and selenium to name a few.
- great for meal prep – make a TON and the leftovers save great. It works so well for meal prep.
What is bison
American bison are found in North America and parts of Europe. Most species of buffalo are native to South Asia and Africa. American bison are also called American buffalo or just buffalo, which can add to some confusion.
American bison nearly became extinct due to hunting in the 19th century, but have had a resurgence due to recovery efforts, and a majority of them are restricted to a few national parks and reserves. You can read more about them here.
Today we are talking about the American buffalo, AKA bison.
Is ground bison healthy?
Ground bison is a tasty and healthy meat option. It has a similar rich taste and flavor to beef but is a little bit sweeter, and leaner with a little more protein, making it a great healthy substitute in recipes. It is also full of B vitamins, selenium, and zinc. We love having bison as a great alternative to ground beef.
Ingredients
- oil
- onions
- ground bison (buffalo)
- garlic
- butternut squash
- bell peppers
- chili powder
- cumin
- paprika
- cinnamon
- broth
- tomato sauce
- salt and pepper
- lime juice
- all the toppings – my favorite part! Anything from cilantro, diced onions, avocado, sour cream or greek yogurt, cheese, sliced jalapeno peppers, and hot sauce
How to make bison chili
- Prep your ingredients. Dice your onion and peppers and cube your butternut squash. Mix together the chili powder, cumin, paprika, and cinnamon in a small bowl and set aside.
- Brown your meat. Heat a large dutch oven up or stock pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions and salt and pepper and sauté for 3-5 minutes. Add bison and break it up with the back of a spoon or meat chopper. Then add garlic, 1/2 of the spice mixture, and salt and pepper and sauté for 6-8 minutes until browned.
- Add your veggies. Add broth, tomato sauce, and butternut squash and mix well to combine. Cover with a lid and let simmer for 15-20 minutes until squash is almost fork-tender. Add peppers and the rest of the spices and mix well to combine. Let simmer for 5 or so more minutes until peppers are softened and cooked to your preference. Remove from heat and stir in 1-2 tablespoons lime juice.
- Enjoy! Top with your favorite toppings and enjoy!
Instant Pot bison chili
To make this bison chili recipe in the instant pot. Follow the directions as they read, but have your Instant Pot on saute mode. First, sauté the onion and beef. Next, add the rest of your ingredients and mix well. Then close the lid, make sure the vent is set to seal, and set it on manual for 17 minutes and release pressure once done.
I have not tried this way, but some of you guys have and it works great.
Crock pot bison chili
To make this bison chili in the crockpot, brown bison on the stove and then transfer all ingredients to a large crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. The veggies will be a little bit softer using this cooking method.
Storage
- fridge – keep it in a tightly sealed glass container and reheat it on the stove or microwave when you are ready to eat. Chili will last for 4-5 days in the fridge.
- freezer – this recipe would be perfect to freeze as it makes so much. Freeze in a large container or in individual servings. Defrost in the fridge or on the countertop. It should last up to 3 months in the freezer.
Substitutions and additions
One of the best things about chili is that you can customize it to your liking. Feel free to make the recipe your own with whatever you have in stock in your kitchen. Here are some good substitutions if needed:
- ground bison – feel free to use any kind of ground meat you like. Ground beef, ground turkey, or ground chicken would be delicious as well!
- butternut squash – try sweet potatoes or white potatoes instead.
- broth – any kind will work (beef, chicken, veggie).
- oil – any kind of oil will work.
And here are some additions you can add to this bison chili recipe:
- beans – this chili recipe does not have any beans, but they would make a great addition if you like them in chili. Black beans or kidney beans would be great options. Add them when you add the peppers and remaining spices.
- greens – feel free to throw in some chopped spinach or kale when you add the peppers to up the veggie factor and add some greens.
More healthy soup recipes
- cheesy chicken soup
- buffalo chicken soup
- curried butternut squash soup
- chicken fajita soup
- coconut curry lentil soup
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Bison Chili
ingredients
- 1 tablespoon avocado oil
- 2 cups diced onions (240 grams)
- 2 pounds ground bison
- 4 cloves garlic, minced
- 5 heaping cups cubed butternut squash (1/2 medium squash/750 grams)
- 3 cups chopped bell peppers (2 medium peppers/360 grams)
- 2 cups broth
- 16 ounces tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- 2 tablespoons lime juice
- salt and pepper, to taste
- for serving: cilantro, jalapeno, diced red onion, sour cream, greek yogurt, cheese, hot sauce…
instructions
- Prep your ingredients. Dice your onion and peppers and cube your butternut squash. Mix together the chili powder, cumin, paprika, and cinnamon in a small bowl and set aside.
- Brown your meat. Heat a large dutch oven up or stock pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions and salt and pepper and sauté for 3-5 minutes. Add bison and break it up with the back of a spoon or meat chopper. Then add garlic, 1/2 of the spice mixture, and salt and pepper and sauté for 6-8 minutes until browned.
- Add your veggies. Add broth, tomato sauce, and butternut squash and mix well to combine. Cover with a lid and let simmer for 15-20 minutes until squash is almost fork-tender. Add peppers and the rest of the spices and mix well to combine. Let simmer for 5 or so more minutes until peppers are softened and cooked to your preference. Remove from heat and stir in 1-2 tablespoons lime juice.
- Enjoy! Top with your favorite toppings and enjoy!
Ciara says
My boyfriend and I made this chili last week and WOW was it amazing! It was so good I am making it for my parents this week. We followed the recipe exactly but just added some red pepper flakes in because we like our chili more spicy. We did this in the instapot. If anything the peppers and squash might have been a bit over done but still amazing! Next time I might bring it down to 15 minutes and see how that turns out. And we loved the addition of the cinnamon! Such a nice fall flavor 🙂 The best part is it made quite a bit so we froze it and will reheat it up in the toaster oven. Excited to try more of Kelly’s recipes! I have been a long time follower.
Kelly says
So happy to hear this! That’s great it works so well in the instant pot too. Thanks for trying it, Ciara!
Christine says
First recipe I’ve tried from this site – followed recipe to the T, really tasty, we loved it – but we both love Bison so there was no surprise there. My husband and I both commented that it could have used maybe twice the garlic for the flavor to come through, but we’re both huge garlic fanatics so take it with a grain of salt. The butternut squash was surprisingly well complimented with the whole soup. Can’t wait to eat this for lunch this week!
Kelly says
So glad you guys both enjoyed it so much! Thanks for trying it!
Casey Fryer says
I wasn’t sure at first how this was going to taste with butternut squash or if my kids would eat it but they did and LOVED it. To make it easier I bought the pre cut squash at the store the first time and then the second time I used frozen squash. The consistency was different but it was still flavorful. I love being able to sneak in other veggies for my kids. And of course the bison is delicious! I will be making this regularly this winter 😋
Kelly says
That makes me so happy to hear it was a hit with everyone! Preheat cut butternut does make the prep so much easier too. Thanks for trying it, Casey!
Audrey L says
This was one of the first ones I tried! I subbed the butternut squash for sweet potatoes since I had them on hand and it didn’t lose it’s charm. I also added oakra becasue they were on sale and honesly I think that was a game changer for me. YUM. Felt intimidated by the bison but I shouldnt have, its easy. A wonderful choice for cold weather.
Kelly says
So glad to hear it came out so well! Love the sweet potato substitute and the addition of okra. Thanks so much for trying it, Audrey!