“Bean-less” LOW-CARB Bison Chili

Watch the full Segment on Arizona Midday


Cold weather has settled in for the season!  This is the perfect time of year for a big bowl of CHILI!  I am sharing a recipe that has quickly become a family favorite in our household.  This Bean-less Chili makes for a great low-carb option. The beauty of this dish is the ability to pair it with corn bread or sweet potatoes for those who love the carbs.  This Bison Chili is a warm, hearty and healthy way to gather around the table.  You can feed the entire family and feel confident in serving this flavorful meal.

Makes 6 Servings: Approx 1 cup

Protein 31g Carbs 6g Fat 25g (Calories 373)


  • 2 pounds Ground Bison
  • 3 cups Kale
  • 2 medium Red bell pepper
  • 1 medium Yellow Bell Pepper
  • ½ cup chopped Shallots
  • 1 cup Low carb Tomato Sauce
  • 1 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoon garlic powder
  • Salt and pepper to taste
  • Top with: 1/4 cup parmesan cheese or shredded cheese


  1. Prep and chop the shallots and bell peppers, the set aside.
  2. Place Bison in wok over medium-high heat and start to brown it. Season with salt and pepper
  3. While the ground bison is browning, start to sauté your vegetables over medium-high heat in olive oil. Be sure to season with salt and pepper. Continue to stir and cook until tender.
  4. Stir in cumin, chili powder, garlic powder, and cayenne pepper into Bison and stir well.
  5. Once the Bison is cooked, stir in the kale to the pot. Cook until tender
  6. Measure out 1cup of tomato sauce and add to the Bison. Stir well, then reduce heat to low and cook for 10 minutes.
  7. Add the Bell Peppers and Shallots to the Bison mixture and stir well
  8. Lastly, serve and top with parmesan or shredded cheese and stir together.

Optional: Top with 1/2 an Avocado.