Two Bean Bison Chili

With Kidney and Black Beans, Bell Pepper, and Jalapeño

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

A satisfying one pot kidney and black bean bison chili can be easily prepared in 20 minutes. This hearty chili has the perfect balance of meat, beans, peppers, and a kick of spice. This meal is high in protein, low on fat, and big in flavor.

In Your Box (serves 2)

  • 15½ oz. Kidney Beans
  • 15½ oz. Canned Black Beans
  • 2 Jalapeño Pepper
  • Info
    1 oz. Cheddar Cheese, Shredded
  • 1 Ground Bison
  • 1 White Onion
  • 14 fl. oz. Salsa
  • 1 tsp. Dark Chili Powder
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • Step 1 - Prep the Vegetables

    Prep the Vegetables

    Separately dice the vegetables. First dice the onion and the bell pepper. Then slice the stems off the jalapeños and cut the peppers in half. If you prefer less spicy chili, remove the seeds and membranes. If you like heat in your chili, leave the seeds. Dice the jalapeños.

  • Step 2 - Cook the Bison

    Cook the Bison

    Heat the olive oil in a large pot. Once hot, add the onion, Let cook for 2 minutes, then add the bison meat, chili powder, salt, and pepper. Use a spoon or fork to break the meat into small pieces. Then add the bell pepper and jalapeño, and let simmer for 5 minutes.

  • Step 3 - Finish the Chili

    Finish the Chili

    Drain and rinse the beans. Then add the beans and salsa to the chili. Stir together. Let the chili simmer for 10 minutes. Then scoop into bowls, and top with the shredded cheddar.