Enjoy a hearty, spicy, and utterly comforting bowl of 30-minute stovetop bison chili. This easy-to-make bison chili is a twist on classic beef chili but it’s ready in 30 minutes, start to finish! So whether you're a seasoned chili aficionado or are looking for an award-winning recipe for a chili competition, this bison chili is a must-try for a cold day.
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Jump to:
- Mika's Highlight
- why you need this chili in your life
- ingredients and substitutions
- Chili Topping Ideas
- recipe testing notes
- how to make this - step by step
- watch how to make this - step by step
- how to make bison chili in a slow cooker
- Helpful Tips
- common questions
- recipe variations
- storage tips
- ways to use leftovers/meal prep tips
- what to serve with ground bison chili
- Recipe
Mika's Highlight
My favorite thing about this recipe is how little effort is required to achieve such great flavor! Canned beans, corn, and frozen squash are all pantry staples that can produce the same great flavor as fresh produce.
why you need this chili in your life
Every fall, chili becomes a household staple again. You might have a favorite recipe or you might vary each time you make chili. Chili is great like that because you can mix and match some ingredients and as long as you have a great base, it will always taste delicious!
This bison chili recipe is the perfect staple chili with a secret ingredient that takes it to that next level! And if you need a recipe for a competition, I promise you that it WILL win chili awards and you will become obsessed with this recipe. If I haven’t convinced you that this is the recipe to make, here are some key advantages to this bison chili.
- Quick: Most chili will need to simmer for a minimum of 30 minutes or be made in a crockpot which means you won’t actually know if it’s good until 5+ hours later. This recipe is completely ready in 30 minutes, including browning, sautéing, and simmering. Then, you can transfer it to a crockpot or Instant Pot to keep it warm, or just eat it right away.
- Simple Ingredients: This classic chili recipe comes together with only pantry staples ingredients (canned, frozen, spices, onion, and garlic), making it a reliable pick for an easy weeknight dinner.
- Sweet & Spicy: When making this recipe, we knew butternut squash and corn had to make an appearance. They add sweetness and, according to the Mississippi Valley Archaeology Center, are both native to the Midwest, where bison graze. These paired with the spice from chili powder make the perfect sweet and spicy combo that results in a GREAT chili!
ingredients and substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- Bison: Swap it with ground turkey or lean ground beef if desired. Just a quick tip, you can use lean ground bison in just about any way you would use ground beef, like tacos, sloppy joes, or spaghetti! Get the full list of ground bison recipes.
- Yellow Onion & Minced Garlic: If using pre-minced garlic, 1 garlic clove = 1 tablespoon of minced garlic.
- Chili Seasoning: I like to use pre-made medium-spice chili seasoning to save time or I will make a large batch of this homemade chili seasoning from Live Eat Learn to use throughout the fall.
- Chili Beans, Kidney Beans, Black Beans: A trio of tastes, feel free to swap pinto beans for the kidney or black beans. If you can’t find chili beans, you can use any similar flavored beans like enchilada beans, beans with green chilies, etc.
- Canned Corn: Try to use regular yellow or white corn without salt.
- Enchilada Sauce: This is the secret sauce! It adds so much flavor and takes the place of canned tomatoes in a normal chili.
- Tomato Paste: If you have leftover tomato paste after this chili, pour it into ice cube trays and freeze. Once frozen, transfer to a plastic bag and freeze for up to 3 months!
- Butternut Squash: Use frozen butternut squash that is labeled as “steam in bag” or something similar. This ensures it cooks in time. You can also swap it for sweet potatoes that are chopped small.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Chili Topping Ideas
Chili is delicious with so many toppings, but here are some of my favorite chili toppings.
- Avocado slices
- Drizzle of cilantro lime or chipotle ranch dressing
- Shredded cheddar cheese
- Dollop of sour cream or Greek yogurt
- Fresh cilantro
- Diced red onion
- Sliced jalapeño
- Tortilla chips
- Fresh chives
- A drizzle of sweet chili glaze (inspired by our experience to Owamni)
recipe testing notes
Throughout our testing of this bison chili, we learned what worked and didn't work. Here are the key takeaways!
- Using dried beans: I tried this with dried beans and it didn't work well. It requires you to cook them much longer and then the butternut squash gets soggy and it’s just all bad. So, use canned beans.
- Making this in a crockpot & Instant Pot: I initially made this in the Instant Pot and it worked ok. However, the squash tends to become overcooked, and mushy. That being said, if you're using fresh butternut squash, then I'd recommend making this in the Instant Pot or the crockpot. If you're making this in the crockpot, I'd recommend waiting to add the butternut squash until about an hour before serving so it just heats through.
- Draining the cans of beans and corn: I tried this recipe by draining the cans and not draining the cans. The best texture was created when the beans were not drained but the corn was. This is because the canned corn is packed in water and doesn't have the same starchy liquid that canned beans have.
how to make this - step by step
Be sure to scroll to the recipe card for the full bison chili recipe!
Step one: brown the bison
Brown the bison in a large soup pot or Dutch oven over medium heat. As it cooks, use a wooden spoon or spatula to break apart the bison.
Step two: add the veggies
Once the bison is almost cooked (about 5-7 minutes), add the onion and garlic and saute until translucent and fragrant. This should take about 3-5 minutes.
Step three: add everything else
Now add the remaining ingredients, the spice mix, the butternut squash, the tomato paste, the enchilada sauce, etc. Mix to combine.
Step four: simmer
Drop the heat to low and simmer the chili for 15 minutes, stirring occasionally. Dish up with your favorite toppings and enjoy!
watch how to make this - step by step
how to make bison chili in a slow cooker
This recipe can easily transition to a bison chili crockpot version.
- Brown the bison on the stove first, then add the garlic and onions and saute.
- Transfer it along with the other ingredients to your slow cooker. Cook on low for 5-6 hours.
- Add the butternut squash with about an hour left to cook so it doesn't get too mushy.
Helpful Tips
- Need chili ASAP while using a crockpot? If you need the chili to be ready right when you get home (after it's been in the crockpot all day), use the microwave to quickly steam the squash in the bag it comes in. Steam it in the microwave and then dump it into the crockpot when serving. Or use diced sweet potatoes and add them with the other ingredients.
- Make a double batch: It's very easy to make a double batch of chili as long as you have a stock pot large enough. Then, freeze the other batch in an airtight container or plastic bags.
- Versatile: Don't get stuck thinking chili is just a soup. Chili can be enjoyed in so many more ways and you can customize it! Try making a chili bar for everyone to use their favorite toppings.
- Chili seasoning vs chili powder: If you don't have chili seasoning you can use taco seasoning with an additional 1 tablespoon of chili powder and 1 teaspoon of paprika.
common questions
Can I use fresh butternut squash in this chili?
Certainly! If using fresh squash, I recommend letting the chili simmer longer (until the squash is cooked and fork-tender). Or, using the slow cooker method described above.
Can I make it a vegetarian chili?
Absolutely! Substitute the bison with a plant-based ground meat alternative or an additional can of beans.
Where can I find ground bison?
Most local stores carry ground bison. If it's not available at the local grocery store, online retailers or specialty meat shops are also good places to check. It is also available at many local farms that are probably closer to you than you realize.
recipe variations
No Bean Bison Chili
Omit the beans for a low-carb, paleo-friendly version. Replace the beans with an additional pound of bison and a can of diced tomatoes.
Spicy Sweet Potato Chipotle Chili
Substitute butternut squash with sweet potatoes for a different kind of sweetness and texture. Add 2 chipotles in adobo or deseeded jalapeno peppers for extra spice!
Cozy Beef Chili
Swap the bison meat with lean ground beef and try adding in bell peppers for a super classic beef chili.
storage tips
Fridge: Store in an airtight container for up to 4 days.
Freezer: If you're wondering how to freeze bison chili, it's pretty simple! In an airtight container, it will keep well for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave.
ways to use leftovers/meal prep tips
- Chili-stuffed Baked Potatoes: Top a baked potato with a generous scoop of chili, add some cheese, and broil until bubbly.
- Chili Mac: Stir the chili into cooked macaroni, top with cheese, and bake until golden.
- Chili Nachos: Spread tortilla chips on a baking sheet, top with chili and cheese, and bake until the cheese is melted and bubbly.
- Chili Cornbread Bake: Rather just just eating this chili with a side of cornbread, try putting the leftover chili in a pan. Then, top it with cornbread batter and bake for a cozy casserole!
what to serve with ground bison chili
Did you try this and love it? Leave us a ⭐️ rating, we would love to hear from you!
Recipe
30-Minute Stovetop Bison Chili (quick & easy!)
Equipment
- 1 soup pot or dutch oven
Ingredients
- 1 pound ground bison (or extra lean ground beef)
- ½ yellow onion (diced)
- 2 cloves garlic (minced)
- 3 tablespoon tomato paste
- 1 packet chili seasoning (or 3 tablespoon taco seasoning with an additional 1 tablespoon chili powder and 1 teaspoon paprika)
- 1 can chili beans (or similar flavored beans or plain pinto beans)
- 1 can kidney beans
- 1 can black beans
- 1 can corn (drained)
- 10 oz red enchilada sauce (1 can)
- 12 oz frozen butternut squash (1 steam-able bag)
Topping Ideas
- 1 topping of avocado slices, cilantro lime dressing, shredded cheddar cheese, sour cream or Greek yogurt, cilantro, red onion, jalapeno, tortilla chips, Fritos, chives, or sweet chili glaze
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Brown the bison in a large soup pot or dutch oven over medium heat. As it cooks, use a wooden spoon or spatula to break apart the bison.
- Once the bison is almost cooked (about 5-7 minutes), add the onion and garlic and saute until translucent and fragrant. This should take about 3-5 minutes.
- Now add the remaining ingredients, the spice mix, the butternut squash, the tomato paste, the enchilada sauce, etc. Do not drain the beans, only drain the corn. Mix to combine.
- Drop the heat to low and simmer the chili for 15 minutes, stirring occasionally. Dish up with your favorite toppings and enjoy!
Video
Notes
- Need chili asap but in a crockpot? If you need the chili to be ready right when you get home (after it's been in the crockpot all day), use the microwave to quickly steam the squash in the bag it comes. Steam it in the microwave and then dump into the crockpot when serving. Or use diced sweet potatoes and add them with the other ingredients.
- Make a double batch: It's very easy to make a double batch of chili as long as you have a stock pot large enough. Then, freeze the other batch in an airtight container or plastic bags.
- Using fresh butternut squash: If you are using fresh squash, this chili will need to simmer for at least 30 minutes to properly soften the squash.
- Chili seasoning vs chili powder: If you don't have chili seasoning or can't find it, you can use taco seasoning with an additional 1 tablespoon of chili powder and 1 teaspoon of paprika.
- Have leftover tomato paste? If you have leftover tomato paste after this chili, pour it into ice cube trays and freeze. Once frozen, transfer to a plastic bag and freeze for up to 3 months.
- Brown the bison on the stove first, then add the garlic and onions and saute.
- Transfer it along with the other ingredients to your slow cooker. Cook on low for 5-6 hours.
- Add the butternut squash at the end, leaving about an hour for it to soften in the slow cooker. Or, steam them in the bag and drop them in right before serving or use sweet potatoes and add them with the rest of the ingredients initially.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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