Paleo Bison Chili

by Kelli H. on November 7, 2014

Last Friday was the first Halloween I’ve ever NOT ate any candy or any sugar for that matter. Since David and I have lived together we’ve always had a tradition of making Pioneer Woman’s Mac & Cheese on Halloween. We had to break our tradition this year due to Whole30 but this paleo bison chili was worth breaking tradition.

It rained here on Halloween and it was quite chilly out that night. It was the perfect evening to make chili. I was a little sad my chili wasn’t going to have any beans in it since I’m somewhat of a bean-aholic. I was also wondering how I’d like chili without CHEESE. That’s one of my favorite aspects of chili. I mean, doesn’t all the toppings really make chili special? Luckily this chili had so much flavor and it was hearty enough that the toppings I had planned of diced onion and cilantro were perfect. I would have enjoyed some avocado on top too but last week I bought FIVE bad avocados. Do you know how much that makes my heart hurt? Ugh! Stupid Costco. Even sans avocado this chili is delicious.

I let it simmer covered longer than I usually let my weeknight chili’s simmer but it really helped developed the flavors. This was the first chili I’ve made that didn’t have any beans, cheese, or sour cream on top. It didn’t leave me feeling bloated or uncomfortable. It’s a chili I’ll be making again and again this season. You can’t beat simple ingredients, lots of flavor, and a fast one pot meal. Feel free to add in a ton of veggies too if you prefer. Sweet potato, butternut squash, more bell peppers, and zucchini would work well in this as well.

Paleo Bison Chili
Serves 4

1 tablespoon avocado or olive oil
1 large onion, diced
1 bell pepper, diced
4 cloves garlic, minced
1.25 pounds ground bison
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh ground pepper
1 (28 oz) can tomato sauce (no sugar added)
1 (15 oz) can diced tomatoes (no sugar added)

In a large pot or Dutch oven over medium heat; add oil. Stir in onions and sauté for about 3 minutes. Stir in bell pepper and sauté for about 5 minutes or until onion and bell pepper are soft. Stir in garlic and sauté for 1 minute. Stir in ground bison and seasonings. Saute until bison is broken up not pink. Pour in tomato sauce and diced tomatoes. Bring to a boil, reduce heat to low, place top on pot and let simmer covered for 30 minutes. Stir 2-3 times during simmering to make sure it’s not sticking to the bottom. Serve with your favorite toppings; diced onion, cilantro, avocado.

{ 9 comments… read them below or add one }

Made in Sonoma November 9, 2014 at 3:14 pm

This looks amazing!! I seriously need to try my hand at making chili some time!


Made in Sonoma November 11, 2014 at 2:04 am

Just pinned this- looks awesome!!


Made in Sonoma November 11, 2014 at 2:56 am

gorgeous pics! We love bison burgers so I bet we’d be huge fans of this!


Made in Sonoma November 11, 2014 at 4:22 am



Made in Sonoma November 11, 2014 at 4:23 am

I hope you do! Chili is one of my favorite fall/winter meals!


Made in Sonoma November 11, 2014 at 5:23 am

Getting a batch of bad avocados is the worse! I usually spend at least 5 minutes digging through until I feel the perfect one, haha. But they’ve been pretty sucky in general lately!


Made in Sonoma November 11, 2014 at 2:26 pm

Mmmm!! Looks so good! Does ground bison taste similar to ground beef? I’ve never had it before..


Made in Sonoma November 11, 2014 at 2:44 pm

I haven’t eaten ground beef in almost 10 years, but I’ve been told it’s taste is similar. Though, my mom made some bison meatballs last week and I thought they were ground turkey! haha.


Made in Sonoma November 12, 2014 at 9:21 pm

Chili is the best! I’ve been making so many different types of chili over the past couple of months. I’ve never cooked with bison but Marty was telling me how lean it is! I’ll have to check it out!


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