Bison Chili with Vegetables

Original recipe courtesy of Cooking Matters by Share Our Strength, adapted with support from the Inter-Tribal Council of Michigan

This warming chili uses bison and beans for protein, alongside healthy vegetables like bell pepper and onion.

A bowl of bison chili.

Number of Servings: 6 servings

Calories per Serving: 295


  • 1 medium onion
  • 3 cloves garlic
  • 1 large green bell pepper
  • 1 (15 ½-ounce) can red or white kidney beans (no salt added)
  • 1 Tablespoon canola oil
  • 1 pound ground bison
  • 2 (14 ½ -ounce) cans diced tomatoes (no salt added)
  • 1 cup water
  • 3 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • ¾ teaspoon salt
  • 1 medium lime
  • 2 medium carrots (optional)
  • 2/3 cup low-fat plain yogurt (optional topping)


  1. Pro-qVlhoBmo.jpeg
    Bison chili. Photo by Becky McKendry.
    Rinse and peel onion and carrots. Peel garlic.
  2. Rinse bell pepper. Remove core and seeds.
  3. Dice onion, carrots, and bell pepper. Mince garlic.
  4. If using lime, rinse now. Cut into wedges.
  5. In a colander, drain and rinse beans.
  6. In a large pot over medium-high heat, heat oil. Add bison and brown.
  7. Add onion, carrots, bell pepper, and garlic to pot. Cook until onions are
    soft and carrots are somewhat tender, about 5 minutes.
  8. Add beans, tomatoes, water, chili and cumin to pot. Season with salt.
  9. Lower heat to medium. Cook until all flavors have blended, about 15 minutes. If using lime and yogurt, squeeze juice from lime wedges on top of chili or serve on the side. Top each serving with 1 Tablespoon yogurt.

Cooking Tips:

  • Remember to wash hands and prepare food safely.
  • Try substituting bison with turkey or venison; substitute carrots with corn.
  • Chili can be frozen in batches to eat later. Store in an airtight container in the freezer for up to 2 weeks.