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.
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.
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.
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.
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.
Adjust seasoning with more salt, pepper, or spice to taste.
If soup thickens too much, add a bit of water or broth to loosen.
Ladle into bowls and garnish with desired toppings like cheese, avocado, sour cream, and herbs.
Serve with cornbread, tortilla chips, or crusty bread.
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.
6 servings