Bison and Roasted Corn Chili with Maple

Why You’ll Love This Recipe

• Lean, high-protein bison keeps the chili hearty without feeling heavy.
• Roasted corn adds smoky-sweet pops in every bite.
• Warm ancho chili, cumin, and a hint of maple create deep, balanced flavor.
• Weeknight-friendly and even better as leftovers.

Grocery List

• Produce: Yellow onion, red bell pepper, jalapeño, garlic, corn (fresh ears or frozen kernels), cilantro, scallions, limes
• Dairy: Greek yogurt or sour cream, sharp cheddar (optional toppings)
• Pantry: Ground bison (1.5 lb), fire-roasted diced tomatoes (28 oz), low-sodium beef/bison broth, kidney beans (2 × 15 oz), tomato paste, pure maple syrup, apple cider vinegar, olive oil, ancho chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, kosher salt, black pepper

Full Ingredients

Bison & Aromatics

• 1.5 lb lean ground bison (90–95% lean)
• 2 tbsp olive oil, divided
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced
• 1 jalapeño, minced (seeded for mild heat)
• 4 garlic cloves, minced

Spice Blend

• 2 tbsp ancho chili powder (pure ground ancho)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano preferred)
• 1/8 tsp ground cinnamon
• 1.5 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper

Liquids & Beans

• 1 can (28 oz) fire-roasted diced tomatoes
• 2 cups low-sodium beef or bison broth
• 2 tbsp tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1.5 tbsp pure maple syrup
• 2 tsp apple cider vinegar

Roasted Corn

• 2 cups corn kernels (from 3–4 fresh ears or frozen)
• 1 tbsp olive oil (from the divided amount above)
• 1/4 tsp kosher salt

For Serving (optional)

• Chopped cilantro and sliced scallions
• Lime wedges
• Plain Greek yogurt or sour cream
• Shredded sharp cheddar
• Crushed tortilla chips

Step-by-Step Instructions

Step 1: Roast the corn for smoky sweetness

Heat the oven to 450°F. Toss the corn kernels with 1 tbsp olive oil and 1/4 tsp kosher salt on a rimmed sheet pan. Spread into a single layer and roast for 12–15 minutes, stirring once, until the edges are deeply browned and lightly charred. Set aside. Note: If using fresh corn on the cob, cut kernels from 3–4 ears (about 2 cups) before roasting. If using frozen, no need to thaw—just break up any clumps.

Step 2: Brown the bison

Set a heavy Dutch oven over medium-high heat. Add the remaining 1 tbsp olive oil, then the ground bison. Season with a pinch of salt and pepper. Cook, breaking it into crumbles, until browned and no longer pink, 5–6 minutes. If excess moisture accumulates, let it cook off; bison is lean, so there should be little fat to drain.

Step 3: Soften the aromatics

Add the diced onion, bell pepper, and jalapeño to the pot. Cook, stirring occasionally, until the vegetables soften and edges turn translucent, 5 minutes. Stir in the garlic and cook just until fragrant, 30 seconds.

Step 4: Bloom spices and tomato paste

Sprinkle in the ancho chili powder, cumin, smoked paprika, oregano, cinnamon, 1.5 tsp kosher salt, and 1 tsp black pepper. Stir for 30–60 seconds to toast the spices. Add the tomato paste and cook, stirring, for 1–2 minutes until the paste darkens slightly and the pot smells aromatic.

Step 5: Deglaze, add liquids and beans, and simmer

Pour in the fire-roasted tomatoes and broth, scraping up any browned bits from the bottom of the pot. Stir in the kidney beans, maple syrup, and apple cider vinegar. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for 25–30 minutes, stirring occasionally, until the chili thickens and flavors meld.

Step 6: Stir in roasted corn and balance the flavors

Fold in the roasted corn during the last 10 minutes of simmering to keep its texture. Taste and adjust: add more salt as needed, a splash of vinegar for brightness, or a pinch more ancho chili powder for warmth. If too thick, stir in a splash of broth; if too thin, simmer uncovered for 5–10 minutes.

Step 7: Serve

Ladle into warm bowls. Garnish with cilantro, scallions, a dollop of Greek yogurt or sour cream, sharp cheddar, a squeeze of lime, and a few crushed tortilla chips for crunch. Serve hot.

Pro Tips

• Roast the corn separately at high heat so it chars instead of steaming—this is key to the chili’s smoky-sweet pops.
• Blooming spices in oil and tomato paste builds a deeper, restaurant-quality base.
• Use pure ancho chili powder, not American chili powder blends, for clean, raisiny warmth without overwhelming heat.
• A touch of maple rounds bitterness; don’t skip the 2 tsp apple cider vinegar—it lifts the whole pot at the end.
• Let the chili rest 5–10 minutes off heat before serving; it thickens and the flavors settle.

Variations

• Maple–Chipotle Heat: Add 1–2 tsp minced chipotle in adobo with the spices for a smoky kick.
• No-Bean Bison Chili: Omit beans; add 1 extra cup roasted corn and 1 cup diced butternut squash. Simmer until squash is tender.
• Slow Cooker: Brown bison and bloom spices on the stove. Transfer to slow cooker with remaining ingredients (hold corn). Cook on Low 6–7 hours or High 3–4 hours; stir in corn for the final 30 minutes.

Storage & Make-Ahead

Refrigerate in airtight containers for up to 5 days—the flavor improves overnight. Freeze up to 3 months; thaw in the fridge, then reheat gently on the stovetop, adding a splash of broth if needed. Keep toppings separate until serving.

Nutrition (per serving)

Approximate: 390 calories; 32 g protein; 40 g carbohydrate; 11 g fat; 10 g fiber; 9 g sugars; 760 mg sodium (without optional toppings).