Bison and Black Bean Chili

In Main Dishes, Recipes, Soup and Sandwiches by Frances Largeman-Roth



It is cold out y’all! The bomb cyclone just hit Brooklyn, bringing snow and leaving behind super cold temperatures. Since we’ll be in a deep freeze for a while, chili was a must. This one packs plenty of lean protein to keep your muscles fueled in wintry weather. Plus, it’s loaded with fiber and beta-carotene and it takes just 40 minutes to make. It’s awesome for crowds on game day too–serve it with crackers, crusty bread or cornbread.



2 tablespoons olive oil

1 small onion, peeled and finely chopped

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon ground cinnamon

1 tablespoon unsweetened cocoa powder

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 pound ground bison

1 can black beans, rinsed and drained

2 cups low-sodium chicken broth

1 (28-ounce) can crushed tomatoes

1 orange bell pepper, seeded and diced

11/2 cups frozen corn


Additional toppings:

Aged cheddar

avocado, diced

corn chips

scallions, diced



  1. Heat the oil in a large stock pot over medium-heat. Add the onions and saute until soft, about 2 minutes. Add the cumin, chili powder, cinnamon, cocoa and salt and pepper and stir. Add the bison and cook for 5 minutes, breaking up with a spatula. Add in the beans, broth, tomatoes and bell pepper. Bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.
  2. Add the corn and cook for an additional 15 minutes.
  3. Spoon the chili into bowls, top with additional toppings and get ready to warm up!