Slow Cooker Bison Chili recipe

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Ingredients

1 pound ground bison
1 (15 ounce) can chili beans
1 (14.5 ounce) can chili-ready diced tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup chopped onion
1 green bell pepper, chopped
1 tablespoon ground cumin
2 teaspoons chili seasoning
2 teaspoons 1/2 to 1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 (8 ounce) package elbow macaroni

Nutrition Info

380.5 calories
carbohydrate: 50.8 g
cholesterol: 54 mg
fat: 8.3 g
fiber: 7.2 g
protein: 29.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1015.9 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.

  2. Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika, mix to combine. Cook on Low, 6 to 8 hours.

  3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  4. Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.

Recipe Yield

6 servings

Recipe Note

Rich bison adds flavor to this easy slow cooker chili.

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