This slow cooker bison chili is so easy to make and packed with fiber and protein for a balanced and delicious dinner any day of the week! It’s also great for meal prep as well! This slow cooker bison chili is so easy to make and packed with fiber and protein for a balanced and delicious dinner any day of the week! It’s also great for meal prep as well!
While you can enjoy this dish anytime of the year, it is particularly great for the colder months in the fall and winter season!
If you love this recipe, you will love my easy and healthy instant pot chili recipe which this recipe is inspired by! You will also love my crockpot chicken green chili recipe!
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Ingredients
- Avocado Oil: Used as the base for sautéing the onion and browning the bison.
- Onion, Chopped: Adds flavor and aroma, sautéed until soft as the recipe’s foundational base.
- Ground Bison: Provides a rich, hearty and lean protein, browned to enhance its flavor.
- Salt & Pepper, To Taste
- Canned Kidney Beans, Rinsed and Drained: Adds texture and earthiness to the dish.
- Canned Navy Beans, Rinsed and Drained: Contributes a creamy texture and mild flavor as well as additional protein.
- Canned Pinto Beans, Rinsed and Drained: Balances the bean medley with a slightly nutty taste as well as additional protein.
- Canned Corn, Rinsed and Drained: Adds a touch of sweetness and color to the recipe.
- Tomato Sauce: Creates a smooth, tangy base for the chili’s consistency.
- Canned Rotel: Brings diced tomatoes and a spicy kick to the dish.
- Canned Crushed Tomatoes: Provides a thicker tomato base and a hearty texture.
- Beef Bone Broth: Adds depth and richness to the chili’s liquid base.
- Kinders Woodfired Chili Seasoning: Infuses a smoky, bold flavor to tie everything together.
Serve with (suggestions):
- Cheddar Cheese
- Cilantro or Italian Parsley
- Avocado, Chopped
- Jalapeños, Thinly Sliced
- Greek Yogurt or Light Sour Cream
See recipe card for quantities.
Instructions
- Add avocado oil to a large pan on medium high heat. Once your oil is hot, add in your chopped onions and cook for about 3 minutes or until your onions start to become translucent.
- Then add in your ground bison as well as some salt and pepper, to taste preference. Break apart the beef using a meat mincer and cook the beef until the pink is gone and the beef appears browned. about 7-8 minutes.
- Grab your slow cooker and then add in your cooked bison and onion mixture.
- Next add in your tomato sauce, rotel, crushed tomatoes, beef bone broth, rinsed and drained kidney beans, rinsed and drained navy beans, rinsed and drained pinto beans, and rinsed and drained corn. Add in a packet of chili seasoning. Mix and cook on high for 3-4 hours or low for 6-8 hours.
- Once ready to serve, scoop a portion into a bowl and then add on your optional garnishes such as cheddar cheese, cilantro or italian parsley, chopped avocados, sliced jalapeños and either greek yogurt or sour cream. Enjoy!
Hint: Start by preparing all of your ingredients as described above, before beginning the cooking process so that you are able to move quickly.
For example: Chop your onion and prepare your canned goods by opening the cans, rinsing and draining the applicable canned goods as described above.
Hint: This meal tastes excellent with some corn bread! Use the Kodiac Cakes brand for an extra boost in protein.
Substitutions
- Lean Ground Bison – Use lean ground beef, turkey or chicken in place of lean ground bison.
- Beef Bone Broth– Use regular beef broth if you don’t have or like beef bone broth. Bone broth is used for additional health benefits in this recipe including an additional kick in protein, but it can be substituted.
- Dairy-free- Skip the cheddar cheese, greek yogurt/sour cream to make this recipe dairy-free.
- Vegetarian– Skip the beef and use vegetable broth instead of beef bone broth to make this recipe vegetarian.
- Vegan- skip the cheddar cheese, greek yogurt/sour cream, beef and use vegetable broth instead of beef bone broth to make this recipe vegan.
This recipe is already gluten-free.
Variations
- Spicy – add chopped jalapeños into this chili to make this recipe spicy. I skipped the jalapeños in this recipe and opted to add them on top instead to make it family and kid-friendly.
- Toddler friendly and Kid friendly– Skip the jalapeño garnish to make this recipe toddler friendly.
Equipment
6 Quart Crock-Pot: This is the crock-pot I wish we got! The one I have is aesthetically pleasing but it does cook faster than the typical crockpot!
Large Pan: This is the Caraway Non-stick ceramic pan that I use and love! (for sautéing the onions, optionally).
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftovers can be stored in the fridge in an air-tight container in the fridge for up to 4 days and in the freezer for up to 3 months.
Slow Cooker Meals:
Looking for other recipes like this? Try these:
Fall Recipes:
Looking for other fall recipes? Try these:
Jump to: Recipe
Slow Cooker Bison Chili
Equipment
- Large Pan
- Slow Cooker
Ingredients
- 1 Tablespoon Avocado Oil
- 1 Large Onion Chopped
- 1 Pound Ground Bison Beef, Chicken or Turkey
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Can (15 Ounces) Kidney Beans, Rinsed and drained
- 1 Can (15 Ounces) Navy Beans Rinsed and drained
- 1 Can (15 Ounces) Pinto Beans Rinsed and drained
- 1 Can (15 Ounces) Corn Rinsed and drained
- 1 Can (15 Ounces) Tomato Sauce
- 1 Can (10 ounces) Rotel
- 1 Can (15 ounces) Canned Crushed Tomatoes
- 1 Cup Beef Bone Broth
- 1 Packet (1 ounce) Kinder's Woodfired Chili
Garnish with (suggestions):
- ½ Cup Cheddar Cheese
- ½ Bunch Italian Parsley Chopped
- ½ Cup Greek Yogurt or Sour Cream
- 1 Medium Avocado Chopped
- 1 Medium Jalapeno Sliced
Instructions
- Add avocado oil to a large pan on medium high heat. Once your oil is hot, add in your chopped onions and cook for about 3 minutes or until your onions start to become translucent.
- Then add in your ground bison as well as some salt and pepper, to taste preference. Break apart the beef using a meat mincer and cook the beef until the pink is gone and the beef appears browned. about 7-8 minutes.
- Grab your slow cooker and then add in your cooked bison and onion mixture.
- Next add in your tomato sauce, rotel, crushed tomatoes, beef bone broth, rinsed and drained kidney beans, rinsed and drained navy beans, rinsed and drained pinto beans, and rinsed and drained corn. Add in a packet of chili seasoning. Mix and cook on high for 3-4 hours or low for 6-8 hours.
- Once ready to serve, scoop a portion into a bowl and then add on your optional garnishes such as cheddar cheese, cilantro or italian parsley, chopped avocados, sliced jalapeños and either greek yogurt or sour cream. Enjoy!
- Hint: Start by preparing all of your ingredients as described above, before beginning the cooking process so that you are able to move quickly. For example: Chop your onion and prepare your canned goods by opening the cans, rinsing and draining the applicable canned goods as described above.
- Hint: This meal tastes excellent with some corn bread! Use the Kodiac Cakes brand for an extra boost in protein.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Catherine says
Easy and delicious! Served this for friends, one of whom said “I’m not usually a huge fan of chili but I love this” and they asked to keep the leftovers 🙂
christina.klapper says
Oh wow!!!! What a compliment! So glad you & your friends loved it!!!! 😍
Amber Hamilton says
Great recipe! Everyone in the family enjoyed it including my picky 3 year old. Definitely will be added to our rotation.
christina.klapper says
Im so happy you and the fam loved it Amber!!!! Thank you so much for taking the time to review!