Bison Sweet Potato Chili by Wild Idea Buffalo Co.

When winter weather hits and we find ourselves chilled to the bone, there is nothing better than the smell of something delicious bubbling away on the stove. This recipe is a favorite in our house, as it is relatively quick to prepare, feeds a crowd, and is full of delicious and nutritious bison meat and vegetables. Bison is naturally lean, high in protein, iron, and full of B vitamins. If you haven’t had it before, it is extremely similar to beef in taste and texture, with a slightly sweeter taste than beef. We think it’s delightful, especially in a big pot of chili!


Serves 4-6

1 large onion - diced

1 bell pepper - diced

1 large sweet potato - peeled and cubed

4 cloves garlic - minced

1 28 oz can crushed tomatoes

1 14 oz can fire-roasted diced tomatoes

1 4 oz can diced green chilis

1 can dark red kidney beans - drained and rinsed

1 can black beans - drained and rinsed

1 tbsp each - oregano, garlic powder, paprika, cumin

2.5 tbsp chili powder

salt and cayenne pepper to taste (we used 1 tsp salt and 1 tsp cayenne)

2 cups vegetable or beef broth - more as needed

2 tbsp olive oil

recipe note:

This chili is relatively mild to keep it family friendly. You might increase the cayenne or add red pepper flakes for some more kick. We like to serve this chili with sour cream, grated sharp cheddar, cilantro, red onion and jalapeños.

A well-seasoned Dutch Oven does not fear acidic foods like chili. 




Heat the olive oil in a Smithey Dutch Oven over medium heat.


Add the onion and cook until translucent, about 4-5 minutes


Add the diced bell pepper and continue cooking for several minutes.


Add 2 lbs Wild Idea Ground Buffalo to the onions and peppers, and cook until all of the meat is browned, breaking it up as you work the meat around the pot.


Add the minced garlic, oregano, garlic powder, paprika, cumin and chili powder.


Cook for several more minutes, until it is fragrant.


Add the sweet potato, tomatoes, green chilis and beans to the meat mixture.


Add 1 and 1/2 cups of broth, adding additional broth as needed during the cooking process.


Bring the mixture to a boil and reduce heat to gently simmer, covered, for about 40 minutes.


Taste the chili at this point and add salt and cayenne pepper to taste. We used 1 tsp salt and 1/2 tsp cayenne.


Remove from heat and serve the chili with your favorite fixings! This recipe will also freeze well. Enjoy!


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