Buffalo Sweet Potato Chili Recipe
Bison isn't just a leaner alternative to beef; it's a flavor-packed powerhouse that brings a slightly sweeter, richer taste to your chili pot. High in protein, iron, and B vitamins, ground bison elevates this dish from a simple stew to a nutritious, satisfying meal that warms you from the inside out. Pair it with the natural sweetness of sweet potatoes, and you've got a chili that's both hearty and wholesome.
How To Cook Cast Iron Buffalo Sweet Potato Chili
Ingredients
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Protein & Veggies
2 lbs ground bison
1 large sweet onion, diced
1 bell pepper, diced
1 medium-large sweet potato, peeled and cubed
4 cloves garlic, minced
Canned Goods
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
Spices & Seasonings
1 tbsp each: oregano, garlic powder, paprika, cumin
2.5 tbsp chili powder
Salt and cayenne pepper to taste (start with 1 tsp each)
Small dash of ground cinnamon
Liquids & Oils
2 cups vegetable or beef broth (plus more as needed)
2 tbsp olive oil
Step-by-Step Cooking Instructions
Sauté the Aromatics: Heat olive oil in a 5.5 qt Dutch oven over medium heat. Add diced onion and cook until translucent, about 4–5 minutes.
Add Bell Pepper: Stir in the diced bell pepper and cook for an additional 2–3 minutes.
Brown the Bison: Add ground bison to the pot, breaking it up with a spoon. Cook until browned and no longer pink.
Spice It Up: Mix in minced garlic, oregano, garlic powder, paprika, cumin, and chili powder. Cook for 2–3 minutes until fragrant.
Combine Remaining Ingredients: Add sweet potatoes, crushed tomatoes, diced tomatoes, green chilis, kidney beans, and black beans. Pour in 1.5 cups of broth, reserving the rest to adjust consistency later.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until sweet potatoes are tender.
Season to Taste: Add salt and cayenne pepper to your preference. For more heat, consider adding red pepper flakes.
Serve: Ladle into bowls and top with sour cream, shredded sharp cheddar, chopped cilantro, diced red onion, and sliced jalapeños.
Serving Suggestions
This chili pairs beautifully with a slice of crusty bread or a side of cornbread. For a lighter option, serve over a bed of quinoa or rice. Leftovers? They freeze well and make for a quick, satisfying meal on busy days.
FAQs
Can I substitute ground beef for bison?
Yes, ground beef can be used, but bison offers a leaner profile and a subtly sweeter flavor that enhances the chili.
How can I make this chili spicier?
Increase the amount of cayenne pepper or add red pepper flakes to taste.
Is this recipe suitable for meal prep?
Absolutely. This chili stores well in the refrigerator for up to 4 days and freezes for up to 3 months.
What can I use instead of sweet potatoes?
Butternut squash or regular potatoes are good alternatives, though sweet potatoes add a unique sweetness that complements the bison.
Can I make this chili in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 6–8 hours.
What toppings go well with this chili?
Sour cream, shredded cheddar, chopped cilantro, diced red onion, and sliced jalapeños are excellent choices.
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