Slow Cooker Bison Chili
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Description
Rich bison adds flavor to this easy slow cooker chili.
Ingredients
- 1 pound ground bison
- 1 (15 ounce) can chili beans
- 1 (14.5 ounce) can chili-ready diced tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 1 tablespoon ground cumin
- 2 teaspoons chili seasoning
- 2 teaspoons 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 (8 ounce) package elbow macaroni
Directions
- 1. Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
- 2. Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours.
- 3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- 4. Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.
Nutrition Facts
serving: 6 servings
calories: 380.5 kcal
carbohydrates: 50.8 g
protein: 29.9 g
saturated fat: 2.8 g
cholesterol: 54 mg
sodium: 1015.9 mg
fiber: 7.2 g
sugar: 5.3 g
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