Bison black bean chili just may become the best chili you’ve ever tasted. Unlike any other chili you’ve had before, iron-rich bison is cooked low and slow in dark red wine, with several layers of spices, bulgur, and fiber-rich black beans. It’s a hearty, healthy, comfort food and one delicious dinner!
I’ve made a number of variations of chili in my time, blogging a few of them. Some favorites are Sweet ‘n Spicy Bratwurst Chili, Chili Cornbread Skillet, and Turkey Chili. I’ve made chili with many different proteins, and different cuts of meat. Ground meat chili is the most popular here in the northern midwest U.S., while the gang down in the southern half of the U.S. tend to favor big pieces of meat in their bowl.
There’s pretty much a chili for every taste bud out there, too. Turkey, beef, and even lamb have made their way into my chili bowls, but there’s something very special and healthy about this bison black bean chili! Here’s why:
FOOD FACTS ~ BISON (facts gathered from the National Bison Association)
THE ANIMAL: Bison are handled as little as possible. They spend their lives on grass, much as they always have, with very little time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones. The members of the National Bison Association feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison for meat.
NUTRITION: Bison is a lean, and highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron, as well as some of the essential fatty acids necessary for human well being.
Readers’ Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content. I, along with an estimated 3 million Americans, suffer from iron deficient Anemia. Eating iron-rich foods is very important to keeping red blood cells and oxygen flowing through our bodies, so bison is high up on my list of foods to consume often. The fact that it’s delicious makes it more of a win-win for my body, and for yours, too!
Oh, and another great iron-rich recipe is spinach, which many people turn their noses up at. Not me…Bring on the rich, creamy creamed spinach!
Because of its high nutritional value and special handling methods, bison can be expensive. If you haven’t learned yet, I’m not the richest kid on the block. With a grocery budget of just $40 a week, I have to use low cost ingredients in my recipes. But purchasing quality meat like bison keeps Brian and I healthy, saving us money on medical costs. So, for me, it’s worth the investment.
About the bison black bean chili recipe:
Bison chili can’t be made in 15 minutes like my bratwurst chili can. Because there are layers of flavor that need time to develop, it takes a bit longer. But the extra time is worth it!
Instead of beef stock, I used red wine as the base flavor. Why? Similar to wanting a glass of red wine to compliment a fine steak, wine brings out the flavor of bison in a way that water or stock can’t. I abstain from alcohol, but alcohol in the wine cooks out, so I’m not concerned about it. If you completely abstain from alcohol, substitute some organic, no-salt-added beef stock and you’ll be in for a fantastic treat.
Bison Chili with Black Beans
Lean, delicious, iron-rich bison is seasoned with dark red wine and several layers of spice, corn, bulgur, and fiber-rich black beans to create a healthy and delicious chili!
Ingredients
- 3 tablespoons grapeseed or extra-virgin olive oil
- 1 pound ground bison (also known as buffalo)
- 1 large yellow or white onion, diced
- 2 cloves garlic, minced
- 1 14 ounce can organic, no-salt-added diced tomatoes
- 1 cup frozen or canned corn niblets
- 1/2 cup bulgur
- 1 chipotle pepper in adobo sauce, seeds removed and finely diced (see notes)
- 2 Tablespoons ancho chile powder
- 1 Tablespoon chili powder
- 1 teaspoon instant coffee (optional)
- 3/4 teaspoon salt
- 2 15-ounce cans organic no-salt-added black beans, rinsed
- 1 cup dry red wine
- 2 cups no-salt-added beef stock
Directions
- Heat oil in a Dutch oven over medium-high heat. Add bison, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
- Reduce heat to medium, add chipotle pepper, and cook until the onions are starting to soften, 5 to 7 minutes.
- Add bulgur, ancho chile powder, chili powder, instant coffee, and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
- Stir in beans, corn, and tomatoes.
- Add wine and beef stock and bring to a boil, then immediately reduce heat to medium-low and simmer, with the lid partially covering the pot, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
Recipe Notes
Chipotle peppers in adobo sauce are usually found in the Mexican aisle of the grocery store. They come with the seeds and membrane intact, which makes them VERY spicy. To mellow the flavor and reduce the spice, remove the seeds with a knife before finely chopping the pepper. br]
Recipe adapted from [Eating Well
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
77 Replies to "Bison Black Bean Chili"
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Julie February 26, 2014 (9:31 am)
Ooh, I really should cook with bison more often. I’ll have to stop by that stand at the Farmers’ Market soon!
Chef Becca February 26, 2014 (2:33 pm)
It’s really delicious, it’s worth the trip, Julie!
Courtney @ Neighborfood February 25, 2014 (12:07 pm)
I love chilis that have layers of love. 🙂 Looks like I’m going to have to add bison to the grocery list!
Chef Becca February 25, 2014 (12:12 pm)
I really hope you’ll try it, Courtney… it’s SO delicious!
Leslie @ La Cocina de Leslie February 25, 2014 (11:51 am)
I’ve never had bison before, but after drooling over these gorgeous pics it is on my bucket list of foods to try.
Chef Becca February 25, 2014 (12:13 pm)
Aww, thank you for the sweet compliment, Leslie! I hope you have a chance to try Bison some day soon. It’s really wonderful 🙂
Bobbi's Kozy Kitchen February 24, 2014 (7:06 pm)
I have had bison burgers, but never in a chili. It sounds fabulous!!
Chef Becca February 25, 2014 (11:14 am)
I hope you have the chance to try it sometime, Bobbi! SO delicious!
Jane's Adventures in Dinner February 24, 2014 (1:18 pm)
Yum! I almost never think of bison and really appreciate the reminder!
Chef Becca February 24, 2014 (1:41 pm)
It’s a taste sensation, Jane! 🙂 Thanks for coming by!
Julie @ Texan New Yorker February 24, 2014 (10:59 am)
I love bison! I can get it in my regular grocery store, but no it’s not cheap, like you say. I really appreciate your taking the time to highlight all the pertinent info on how bison are raised and all their health properties. Seems like a very important meat we should be eating more of, and maybe less beef. Thanks!
Chef Becca February 24, 2014 (3:25 pm)
Thank you, Julie! I think it’s important to have accurate facts so that we can make the best decision for ourselves and our families. 🙂
Sarah | Curious Cuisiniere February 24, 2014 (9:19 am)
We made bison burgers a few years back, and I remember the flavor being amazing. I bet bison would be great in a chili!
Chef Becca February 24, 2014 (1:41 pm)
It’s a flavor that can’t be compared, Sarah! I’m so glad you stopped by 🙂
Laura February 24, 2014 (8:59 am)
It has been years since I enjoyed bison and now I am craving it even more with this amazing chili.
Betsy @ Desserts Required February 23, 2014 (8:19 pm)
Look delicious! I have not tried using bison in chili before but now I must!
Kitchen Kelli February 23, 2014 (8:13 pm)
I’ve been really enjoying Sunday Supper posts today and yours with Bison looks wonderful!
Chef Becca February 23, 2014 (8:33 pm)
There’s some amazing chili out there, Kelli! Thanks for stopping by!
Amanda @ MarocMama February 23, 2014 (6:15 pm)
There was a lot of bison farming where we lived in Wisconsin, enough that the cost of meat was roughly the same as grass fed beef. I haven’t ever really tried it and it’s impossible to get where we live now (Morocco) but love that your chili includes my favorite- corn!!
Melanie February 23, 2014 (5:55 pm)
I’ve never cooked with bison, but this definitely makes me want to give it a try!
Katie February 23, 2014 (4:51 pm)
What an awesome dish! I am pretty sure my husband would love having some bison…it’s right up his alley!
Chef Becca February 23, 2014 (5:54 pm)
Thanks so much, Katie! I hope your husband enjoys it!
Manu February 23, 2014 (4:45 pm)
Oh yum Becca! I have never eaten bison before, but I would LOVE too, especially after reading your post! Great chili recipe!
Chef Becca February 23, 2014 (5:55 pm)
You’re so sweet, Manu! Thanks for coming by 🙂
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Hezzi-D February 23, 2014 (3:12 pm)
This looks like a recipe for my brother. He loves bison and spice so I’m forwarding this on to him!
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Brooks February 23, 2014 (2:10 pm)
Becca, your Bison food facts confirm the wonderful attributes I’ve been hearing about lately. And I love the use of it in this chili recipe. The ingredients list inspires me to get a batch going!
Chef Becca February 23, 2014 (5:55 pm)
Thanks, Brooks 🙂
Carla February 23, 2014 (1:40 pm)
I’ve had ground bison a few times but only ever made burgers. Now I’ll have to add this chili to my list!
Beate February 23, 2014 (12:46 pm)
Sounds like a great chili – I like the addition of bulgur. Yum!
Chef Becca February 23, 2014 (1:20 pm)
Thank you so much for stopping by!
Dorothy at Shockingly Delicious February 23, 2014 (12:35 pm)
Don’t think I have had bison, but you are inspiring me!
Chef Becca February 23, 2014 (12:36 pm)
I hope you give it a try sometime, Dorothy. I don’t think you’ll be disappointed!
T.R. February 23, 2014 (12:13 pm)
Looks great!
Chef Becca February 23, 2014 (12:23 pm)
Thanks so much 🙂
Shannon R February 23, 2014 (11:48 am)
Gotta love a recipe that packs a protein punch. This is great for those who work out and need to fuel efficiently. And uh, it looks like it tastes amazing!
Chef Becca February 23, 2014 (11:51 am)
You’re absolutely right, Shannon. This would be perfect for anyone trying to pump up their protein 🙂
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Susan February 23, 2014 (10:48 am)
I love bison and it’s definitely something I don’t make at home – I usually eat it out. This is a great looking chili!
Chef Becca February 23, 2014 (11:24 am)
Thank you, Susan!
Brianne @ Cupcakes & Kale Chips February 23, 2014 (10:18 am)
We have a bison farm not too far away and I have wanted to try it. This chili would be perfect for my first time eating it!
Chef Becca February 23, 2014 (11:23 am)
I just KNOW you’ll love it, Brianne. Let me know if you try it 🙂
Jennifer @ Peanut Butter and Peppers February 23, 2014 (10:13 am)
Your chili looks amazing! We have almost the same kind of flavors!! Love that you used Bison meat!
Chef Becca February 23, 2014 (11:24 am)
Thanks, Jen! I haven’t made it over to your blog to check out your recipe yet… but I will! 🙂
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This Chili is so colorful! What a perfect #SundaySupper.
Chef Becca February 23, 2014 (9:14 am)
Thanks so much, Isabel 🙂
Cindys Recipes and Writings February 23, 2014 (8:33 am)
I haven’t had bison in years! Your chili sounds so good!
Chef Becca February 23, 2014 (9:14 am)
Thank you, Cindy!
Karen @ Baking In A Tornado February 23, 2014 (8:02 am)
Wow, that’s a whole lot of different types of chili. I’ve never cooked with Bison before but if it tastes as good as yours looks, it’s a winner.
Chef Becca February 23, 2014 (8:05 am)
There’s a chili love fest going on, Karen! If you’ve never tried Bison, you’re in for a HUGE treat. It’s SUPER lean and healthy, and SO tender!
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Alice // Hip Foodie Mom February 23, 2014 (7:44 am)
I’ve never cooked with bison and can’t wait to try it because your chili looks awesome and delicious!
Chef Becca February 23, 2014 (7:53 am)
I hope you have a chance to try it, Alice! Thanks so much for stopping by 🙂
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Renee - Kudos Kitchen February 23, 2014 (6:55 am)
So great that you added the nutrition information for bison. I’ve never tried it but am anxious to.
Your chili looks delicious!
Chef Becca February 23, 2014 (7:25 am)
Thank you, Renee! I hope you’ll give Bison a try… it’s SO amazing!
Tara February 23, 2014 (6:27 am)
Great idea using bison meat, I have only had it a few times but really liked it!! Your chili is gorgeous!!
Chef Becca February 23, 2014 (6:46 am)
Bison is an amazing treat, Tara! Thanks for the nice compliment on my photos, too. 🙂
Liz February 23, 2014 (5:51 am)
Becca, your chili looks terrific!! We love bison, too, but it seems we just get it in restaurants. That will have to change. xo
Chef Becca February 23, 2014 (6:04 am)
Thanks, Liz! I used to have a hard time finding ground bison, but then I found out about the Navarino Valley Elk & Bison Ranch… located about 15 miles from where I live. Sweet, right?! 🙂
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Renee February 23, 2014 (5:34 am)
I do enjoy bison and yet I don’t buy it often. This is reminding me to put it on my shopping list soon. Nice chili too.
Chef Becca February 23, 2014 (5:36 am)
Bison really is a healthy treat for me, Renee. I don’t buy it often, but when I do, it’s never a disappointment! Thanks for stopping by 🙂