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Bison Black Bean Chili (VEG option)


Seriously. I am alllll about maximum ROI and what could possibly be better than taking 10 minutes to chop some things up, add them to a crockpot, turn it on and then walk away for a few hours while it cooks your dinner for you?!?! #worksmarternotharder

This bison black bean chili is one of my favourites to make CONSISTENTLY, especially in the colder months. It's hearty, healthy, delicious, warming and keeps well to enjoy as lunches for a week after the fact!! AND I switch between making the bison version and making the vegetarian (non bison) version! Both are awesome! Simply omit the bison if you wanna go VEGGIE!

I like having it on top of quinoa or by itself, but you could just as easily top wild rice, jasmine rice, mashed potatoes, mashed cauliflower, etc!

Tag me on social if you make it! I'd love to connect! @mariebarkerwellness


1lb local ground bison (thank you YXE farmer's market!)

1 medium white onion

3-4 cloves garlic, chopped*

1 cup mushrooms, chopped

1 each red and yellow bell peppers, chopped

1 cup celery, chopped

1 can organic chickpeas, drained and rinsed**

1 can organic blackbeans, drained and rinsed**

1-2 19oz cans of crushed tomatoes

3-4 Tbsp chili powder

1/2 tsp cumin

1/2 tsp paprika

salt and pepper

1/2 cup coconut sugar

1/4 tsp turmeric

*tip: smash your garlic clove with the side of a thick knife before chopping, it helps!

**tip: buying organic OR soaking your own beans helps lessen the "tootiness" when eating beans!


1) In a fry pan, sautee chopped garlic and onions in 1-2 Tbsp olive oil for 3 minutes, or until translucent.

2) Add ground bison to onions/garlic and cook 10 minutes, until meat is browned.

3) Add all ingredients to slow cooker, mix up and cover. Set to high.

4) Cook on high for 4 hours and enjoy! Sometimes I top mine with a little avocado and hemp hearts!

ps - anything crockpot created is always better the next day, it's just a fact!


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