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Home > Recipes > One-Pot Basil Bison Chili
Author:

Kevin Curry

One-Pot Basil Bison Chili

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Does anyone love bison chili? You’re in the right place! Here is the best recipe for a bison chili bowl that will blow your mind.

Every now and then I have a craving for chili. Even though it is 100+F here in Texas, I can still go for a bowl of chili. And with football season finally here, I figured I’d start sharing some of my favorite tailgating recipes so that your party can be just as – or even more – exciting than the game itself! You can also check our healthy and easy bison chili recipe.

Oh, and Hook’em horns!

You’ll need one large pan to prepare this meal. Set on medium-high heat and spray with coconut oil, then toss ingredients. Add garlic, shallot, celery, peppers and mushrooms. Stir until all the vegetables are seared. Now season and stir quickly so that the vegetables don’t burn.

Add the ground bison to the pan, and cook until the pink surface disappears. Then add the tomato and chicken broth and reduce the heat. Cover the pan and cook for another 10 minutes.

When the chili is done, serve it while it is still hot to fully enjoy it. Serve with your favorite carbs or fresh vegetables of your choice. You won’t go wrong even if you eat it alone. An explosion of flavors will satisfy your senses.

This dish has as much as 30 grams of protein and very few calories. It is great for lunch with carbs or for dinner with vegetables and will fit perfectly into your diet plan.

Also, try to make this meal for your friends for dinner with chips and cocktails and enjoy.

If you haven’t tried a buffalo chili bowl yet, what are you waiting for? Write to me how you liked my way of preparing a bison chili bowl or share in the comments.

Show full recipe

One-Pot Basil Bison Chili

Ingredients

* Optional Substitution Note

Ingredients for at least 8 servings:

  • 2 lbs extra lean ground bison, I used NorthStar 100% Ground Bison (or your choice of protein or hearty, fibrous vegetable)
  • 2 garlic cloves
  • 1 chopped shallot
  • 3 vine tomatoes (finely chopped)
  • 3 celery stalks (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1/2 orange chili pepper (chopped, with seeds removed)**
  • 2/3 cup chopped mushrooms
  • 3/4 cup low sodium chicken broth
  • coconut oil spray
  •  Seasonings:
    • 1/3 cup chopped fresh basil
    • 1/8 cup chopped fresh sage
    • 1 tablespoon smoked paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon turmeric
    • 1 teaspoon cayenne
    • sea salt & pepper to taste

(**) – denotes optional ingredient

Steps

Step 1

Spray a large, deep skillet with coconut oil and set on medium high heat. When the pan is hot, toss in all of the ingredients except for the chicken broth, tomatoes and bison. Stir with a wooden spatula and ensure that all sides of the veggies are seared.

Step 2

Then toss in the seasonings and stir quickly with a spatula to ensure the veggies are not burning.

Step 3

Toss in the bison and chop and cook until the bison is cooked and there are no visible pink areas.

Step 4

Add chopped tomatoes and chicken broth and stir. Once the chili is thoroughly mixed, reduce heat to medium and cover and cook for at least 10 minutes.

Step 5

Serve and enjoy immediately with your favorite complex carbohydrate or fresh, raw vegetables!

Approximate macros for 1 of 8 servings:

One-Pot Basil Bison Chili

Kevin Curry



Category
Calories 149

Ingredients for at least 8 servings:

  • 2 lbs extra lean ground bison, I used NorthStar 100% Ground Bison (or your choice of protein or hearty, fibrous vegetable)
  • 2 garlic cloves
  • 1 chopped shallot
  • 3 vine tomatoes (finely chopped)
  • 3 celery stalks (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1/2 orange chili pepper (chopped, with seeds removed)**
  • 2/3 cup chopped mushrooms
  • 3/4 cup low sodium chicken broth
  • coconut oil spray
  •  Seasonings:
    • 1/3 cup chopped fresh basil
    • 1/8 cup chopped fresh sage
    • 1 tablespoon smoked paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon turmeric
    • 1 teaspoon cayenne
    • sea salt & pepper to taste

(**) – denotes optional ingredient


  1. Spray a large, deep skillet with coconut oil and set on medium high heat. When the pan is hot, toss in all of the ingredients except for the chicken broth, tomatoes and bison. Stir with a wooden spatula and ensure that all sides of the veggies are seared.

  2. Then toss in the seasonings and stir quickly with a spatula to ensure the veggies are not burning.

  3. Toss in the bison and chop and cook until the bison is cooked and there are no visible pink areas.

  4. Add chopped tomatoes and chicken broth and stir. Once the chili is thoroughly mixed, reduce heat to medium and cover and cook for at least 10 minutes.

  5. Serve and enjoy immediately with your favorite complex carbohydrate or fresh, raw vegetables!

Nutrition per serving

Calories149cal
Protein30g
Fats2.5g
Carbs6g
Fiber1g
Sugar2.75g
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Details

Nutrition per serving

Calories149cal
Protein30g
Fats2.5g
Carbs6g
Fiber1g
Sugar2.75g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!