Skillet Ground Bison with Veggies (Cozy Chili-Stew Style)
A one-pan skillet bison recipe that lands between a chili and a stew—lean ground bison simmered with tomatoes, beans, and vegetables for a healthy, high-protein, gluten-free friendly weeknight dinner.
Ingredients
- 1 tablespoon olive oil or avocado oil, or ghee for paleo
- 1 pound ground bison ideally 100% grass-fed if available
- 1 medium yellow onion finely chopped
- 1 red bell pepper chopped; any color bell pepper works
- 2 medium carrots diced; can substitute celery or zucchini
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 can (14.5-ounce) diced tomatoes with juices; fire-roasted if possible
- 1 can (15-ounce) black beans or kidney beans drained and rinsed; omit for strict keto or paleo
- 1 cup low-sodium beef or bison broth or chicken broth in a pinch
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder more to taste for a spicier version
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1 teaspoon Worcestershire sauce up to 2 teaspoons; omit or use gluten-free brand as needed
- 1/2 teaspoon apple cider vinegar or red wine vinegar stirred in at the end
- fresh cilantro or parsley chopped, for serving
- cooked rice, cauliflower rice, mashed potatoes, or crusty bread for serving
- 1 small sweet potato optional; peeled and small-diced
- 1 cup baby spinach or chopped kale optional; up to 2 cups, for extra greens
Instructions
- Set a large, heavy skillet (about 12-inch cast iron, if you have it) over medium heat and add the olive oil. Once the oil shimmers, add the onion, bell pepper, and carrots. Cook, stirring occasionally, for 5–7 minutes, until the vegetables soften and the onion is translucent with a little browning on the edges.1 tablespoon olive oil, 1 medium yellow onion, 1 red bell pepper, 2 medium carrots
- Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring often, until the tomato paste darkens slightly and smells rich and sweet.3 cloves garlic, 1 tablespoon tomato paste
- Push the vegetables to one side of the skillet and add the ground bison to the open space. Break it up with a wooden spoon or spatula and cook over medium heat for about 4–6 minutes, just until the meat is no longer pink. Avoid high heat or overcooking so the lean bison stays tender.1 pound ground bison
- Sprinkle in the smoked paprika, ground cumin, dried oregano, chili powder, kosher salt, black pepper, and crushed red pepper flakes if using. Stir everything together so the spices coat the meat and vegetables, and cook for about 1 minute to bloom the spices.1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes
- Pour in the diced tomatoes with their juices, the drained and rinsed beans, and the broth. Add the Worcestershire sauce if using. Stir well, scraping up any browned bits from the bottom of the pan.1 can (14.5-ounce) diced tomatoes, 1 can (15-ounce) black beans or kidney beans, 1 cup low-sodium beef or bison broth, 1 teaspoon Worcestershire sauce
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it bubble softly, uncovered, for 15–20 minutes, stirring occasionally, until it thickens to a chili- or stew-like consistency. If using sweet potato or greens, stir them in during this simmering step so they have time to become tender.1 small sweet potato, 1 cup baby spinach or chopped kale
- Turn off the heat and stir in the apple cider vinegar or red wine vinegar. Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.1/2 teaspoon apple cider vinegar or red wine vinegar
- Spoon the bison mixture over cooked rice, cauliflower rice, mashed potatoes, or serve with crusty bread. Top with chopped fresh cilantro or parsley. Add shredded cheese and a dollop of Greek yogurt if you’d like a chili-style presentation.fresh cilantro or parsley, cooked rice, cauliflower rice, mashed potatoes, or crusty bread
Notes
For keto or paleo versions, omit the beans and Worcestershire (or use coconut aminos for extra umami) and serve over cauliflower rice or roasted vegetables. Simmer longer uncovered for a thicker, stew-like texture, or add an extra 1/4–1/2 cup broth for a looser, chili-style consistency. Leftovers taste even better the next day and freeze well for up to 3 months.
Nutrition
Calories: 350kcal
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