30-Minute Stovetop Bison Chili (quick & easy!)
This easy-to-make stovetop bison chili is a twist on classic beef chili but it’s ready in 30 minutes, start to finish! So whether you are 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.
Servings: 8
Calories: 311kcal
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
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
Helpful Tips
- 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.
Nutrition
Calories: 311kcal | Carbohydrates: 37g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 780mg | Potassium: 863mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5053IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 4mg