Name: Spicy Bison Chili Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 lb ground bison (or substitute with ground beef or turkey); 1 tbsp olive oil; 1 onion, diced; 3 garlic, minced; 1 jalapeño pepper, seeded and minced (optional); 1 bell pepper (red or green), diced; 1 large carrot, finely chopped (adds sweetness and depth); 2 tbsp tomato paste; 1 can diced tomatoes; 1 can black beans or kidney beans, drained and rinsed; 4 cups beef broth (or chicken/vegetable stock); 1 cup corn kernels (fresh or frozen); 1 ½ tsp ground cumin; 1 tsp smoked paprika; ½ tsp chipotle chili powder (or use regular chili powder + cayenne); ½ tsp oregano; Salt and black pepper, to taste; Optional: 1 tsp cocoa powder (for extra richness); Sliced scallions or red onion; Avocado chunks or slices; Fresh cilantro; Lime wedges; Sour cream or Greek yogurt; Shredded cheddar or pepper jack cheese

DifficultyBeginner

CategoryGame, Meat, Soups

Spicy Bison Chili Soup blends the bold, slightly sweet flavor of lean bison with smoky spices, beans, and tomatoes to create a protein-rich, soul-warming soup with chili-like heartiness and a brothy twist. It’s the perfect cold-weather bowl — satisfying yet light, deeply flavorful, and packed with nutritious punch.

Yields6 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For the Chili Soup

1 lb ground bison (or substitute with ground beef or turkey)

1 tbsp olive oil

1 onion, diced

3 garlic, minced

1 jalapeño pepper, seeded and minced (optional)

1 bell pepper (red or green), diced

1 large carrot, finely chopped (adds sweetness and depth)

2 tbsp tomato paste

1 can diced tomatoes

1 can black beans or kidney beans, drained and rinsed

4 cups beef broth (or chicken/vegetable stock)

1 cup corn kernels (fresh or frozen)

Spice Blend

1 ½ tsp ground cumin

1 tsp smoked paprika

½ tsp chipotle chili powder (or use regular chili powder + cayenne)

½ tsp oregano

Salt and black pepper, to taste

Optional: 1 tsp cocoa powder (for extra richness)

Garnish Options

Sliced scallions or red onion

Avocado chunks or slices

Fresh cilantro

Lime wedges

Sour cream or Greek yogurt

Shredded cheddar or pepper jack cheese

Sauté the Base

In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add diced onion and cook 3–4 minutes until soft.
Stir in garlic, jalapeño, bell pepper, and carrot. Cook another 4–5 minutes until softened and fragrant.

Brown the Bison

Add the ground bison to the pot. Break it up with a wooden spoon and cook until browned, about 6–8 minutes.
Season with salt and pepper.

Layer the Flavor

Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
Add the spice blend: cumin, smoked paprika, chipotle powder, oregano, and optional cocoa powder.
Stir to coat everything in the spices.

Simmer the Soup

Pour in diced tomatoes, broth, beans, and corn.
Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.

Taste and Finish

Adjust seasoning with more salt, pepper, or spice to taste.
If soup thickens too much, add a bit of water or broth to loosen.

Serve

Ladle into bowls and garnish with desired toppings like cheese, avocado, sour cream, and herbs.
Serve with cornbread, tortilla chips, or crusty bread.

Variations

Extra veg: Add chopped zucchini, mushrooms, or kale in the last 10 minutes.
Grainy boost: Stir in cooked quinoa or farro for added texture.
Bison alternative: Ground venison, elk, or turkey work wonderfully too.
Low-carb version: Omit the beans and corn, and increase vegetables.

Ingredients