Bison, Black Bean and Mushroom Chili

Apr 09, 2024Courtney Johnston
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Get ready for a hearty bowl of comfort with our Bison, Black Bean, and Mushroom Chili. 

This ground bison meat recipe combines tender bison with earthy mushrooms, black beans and savoury spices, creating a flavorful and satisfying dish. The addition of cremini mushrooms adds a noticeable lightness to the chili, balancing out its heartiness and making it perfect to enjoy any time of the year, not just on a cold winter day. 

Bison, Black Bean and Mushroom Chili

Courtney Johnston

Servings

6-8

Prep Time

15 minutes

Cook Time

2-3 hours

Cuisine

American

Category

Bison

We've streamlined the prep process by utilizing a food processor, saving you time and effort in the kitchen. This recipe is designed to feed a family, so make sure you use a big pot!

Bison, Black Bean and Mushroom Chili

Ingredients

  • 2 lbs ground bison 

  • OR 2 lbs ground elk

  • 3 tbsp olive oil for cooking the veg 
  • 3 carrots peeled and roughly chopped 
  • 4 ribs of celery, roughly chopped 
  • 2 med or 1 large onion, roughly chopped 
  • 1 bell pepper , colour of your choice roughly chopped
  • 1 package of cremini mushrooms washed 
  • 8 tbsp chilli powder 
  • 1 tbsp salt 
  • ½ tbsp pepper 
  • 1 1tbsp garlic powder 
  • 1 tsp coriander 
  • 1 tsp cayenne pepper- more if you like it spicier 
  • 1 tbsp pure unsweetened cocoa powder 
  • 1 tbsp tomato paste 

  • 2 28oz cans of no salt added diced tomatoes 

  • 2 14oz can of black beans, drained and rinsed

  • 1 12oz can of beer (optional- you can use a cup of beef broth instead) 

  • Cilantro, lime, grated cheddar and chopped avocado for garnish 

Directions

  1. Preheat your oven to 325F

  2. Gather, wash and prep all ingredients
  3. Heat the oil in a large heavy bottom oven-safe pot or Dutch oven at medium-high.
  4. In the bowl of your food processor combine the carrots, celery and garlic, pulse until they are finely diced. Add them to the pot and let them cook until slightly softened, about 5 min.
  5. While they are cooking, pulse the mushrooms in the food processor until they are finely diced. Add them to the pot, and cook for 5-10 minutes until the mixture starts to dry out a bit.
  6. Add in your meat and break it up with a wooden spoon.
  7. Add in all the spices except the cocoa powder and let the meat/veg mixture cook through, about 10 more minutes.
  8. Add the beer scraping the bottom and sides of the pot then let it reduce down for about 5 min.
  9. Stir in the tomato paste, diced tomatoes with their juice, beans and cocoa powder. Stir well.
  10. Bring to a boil and then cover the pot, place in the preheated oven and bake for a minimum of 1 hour, let it go for 2 if you have the time to develop a deep rich flavor.
  11. Garnish with toppings of your choice and serve with tortilla chips or fresh bread.
  12. Enjoy

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