Bison and Black Bean Chili with Fire-Roasted Tomatoes
This is the chili Adam makes in batches big enough to feed a small army, or one tired OCR athlete for an entire week. Bison is leaner than beef but carries a deeper, slightly sweeter flavor that pairs perfectly with the smokiness of fire-roasted tomatoes and paprika. The secret weapon is a half cup of strong black coffee stirred in with the tomatoes, it adds body and complexity without anyone being able to identify it. We've served this to a dozen people and not one has guessed the coffee. Dark. Rich. Warming. The kind of chili that makes you want a second bowl even when the first one was enormous.
- PRO
- GF
- DF
- PREP
Estimated macros per serving
Calories ~410 · Protein ~38g · Carbs ~30g · Fat ~15g
Ingredients
For the chili:
- 2 pounds ground bison
- 1–2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 (14-ounce) cans fire-roasted diced tomatoes
- 2 (15-ounce) cans black beans, drained and rinsed
- ½ cup strong brewed black coffee
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 jalapeño, seeded and minced
- 1 red bell pepper, diced
- Kosher salt and freshly ground black pepper, to taste
For serving:
- 1 avocado, sliced
- Fresh cilantro, roughly chopped
Method
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground bison, breaking it into crumbles with a wooden spoon. Cook until browned and no longer pink, about 6–7 minutes (an instant-read thermometer should register 160°F). Transfer to a plate. If any liquid has accumulated, pour it off — bison is lean and may render little to no fat.
- Add 1–2 tablespoons olive oil to the pot. Sauté the onion and bell pepper over medium heat until softened, about 5 minutes. Add the garlic and jalapeño and cook for 1 minute more, until fragrant.
- Return the bison to the pot. Add the chili powder, smoked paprika, and cumin. Stir to coat everything evenly and toast the spices for about 1 minute.
- Pour in the fire-roasted tomatoes (with their juices), black beans, and coffee. Stir well, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. The chili should thicken and the flavors should meld into something dark and deeply savory. If it's too thick, add a splash of water or broth. Too thin? Remove the lid for the last 15 minutes.
- Taste and adjust seasoning. Serve in deep bowls topped with avocado slices and fresh cilantro.
Variations & Notes
- Vegan Swap: Replace bison with 2 cups of walnuts, pulsed in a food processor until crumbly. Add them where you would add the bison in Step 1 (skip the browning; just stir and coat with oil briefly before proceeding). Add an extra can of black beans for protein. This actually works really well.
- Paleo-Friendly Adjustment: Skip the black beans and add an extra cup of diced sweet potato (add with the tomatoes).
- Extra Hungry: Serve over baked sweet potato halves or with a side of cauliflower rice. Or just eat two bowls: no judgment.
- Substitutions: Ground beef or ground turkey work in place of bison. Any beans you like are fine.
- Storage: Keeps 3–4 days refrigerated, freezes beautifully for up to 3 months. Flavor improves overnight. Reheat gently on the stove.