Healthy Bison Chili Recipe with Homemade Pinto Beans

The Best Way to Turn a Pot of Homemade Beans into Dinner | Recipe #27 of My 100 Recipe Project

Sometimes the best dinners begin a few weeks ago.

A few weeks ago I made a big pot of homemade pinto beans. Instead of letting the leftovers disappear into the back of the refrigerator, I portioned them into containers and froze them.

This week, all I had to do was thaw a container of beans and a package of ground bison from our local farmers market, and dinner was halfway finished before I even started cooking.

I've been trying to build more meals like this, recipes that make future dinners easier. It's less about meal prep in the rigid sense and more about cooking once and giving your future self a gift.

Ground bison makes this bison chili recipe hearty without feeling heavy, while the homemade beans add a richness that canned beans just can't match. The result is a cozy bowl that's perfect for summer rainstorms, crisp fall evenings, or anytime you need something comforting without spending hours in the kitchen. Ingredients

• 1 tablespoon olive oil

• 1 pound ground bison

• 1 large yellow onion, diced

• 1 bell pepper, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 (28-ounce) can crushed tomatoes

• 4–5 cups cooked homemade pinto beans

• 1–2 cups beef broth

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• Pinch of cayenne pepper (optional)

Optional Flavor Boosters

Choose one or two:

• 1 tablespoon Worcestershire sauce

• 1 teaspoon unsweetened cocoa powder

• 1 teaspoon maple syrup or brown sugar

• 1 minced chipotle pepper in adobo sauce

Instructions to Make the Bison Chili Recipe

1. Brown the bison.

Heat the olive oil in a Dutch oven over medium-high heat. Add the ground bison and cook until browned, breaking it into small pieces.

2. Cook the vegetables.

Add the onion and bell pepper and cook until softened, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds.

3. Build the flavor.

Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir for about a minute until fragrant.

4. Add the remaining ingredients.

Pour in the crushed tomatoes, beef broth, and homemade pinto beans. Stir everything together.

5. Simmer.

Reduce the heat to low and simmer uncovered for 30–45 minutes, stirring occasionally. If the chili becomes thicker than you'd like, simply add another splash of broth.

6. Taste before serving.

Adjust the seasoning with additional salt and pepper. A splash of Worcestershire sauce at the end adds wonderful depth if you have it.

What We Served With It

We kept things simple:

• Cast iron cornbread

• Shredded cheddar

• Sour cream

• Green onions

• Crushed tortilla chips

• Fresh sliced peaches on the side

The boys loved choosing their own toppings, which always makes dinner a little more fun.

Notes

• Homemade beans give this chili incredible flavor and texture, especially if they were originally cooked with onion, garlic, or smoked meat.

• Ground turkey or lean ground beef work well if you don't have bison.

• This chili freezes beautifully, making it another recipe that keeps on giving.

Family Verdict

• Using homemade beans made this taste like it had simmered all day.

• The ground bison was rich and hearty without feeling overly heavy.

• Everyone could customize their own bowl with toppings, making it an easy family dinner.

• This is exactly the kind of recipe that reminds me why I love cooking in batches—one afternoon of making beans turned into another homemade meal weeks later.

From My Franklin Kitchen, Alexis

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