Bison Chili

4.86 from 27 votes

Hearty and comforting bison chili made with ground buffalo, butternut squash, veggies, and warming spices makes an easy and delicious healthy chili recipe that's ready in 45 minutes. Make it for meal prep or an easy weeknight dinner. Paleo, Whole30, gluten-free, and dairy-free.

Course Main Course

Cuisine American

Keyword Bison Chili, Bison Chili Recipe, Buffalo Chili

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 394kcal

Author Kelly Nardo

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!

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