Hypoallergenic Cookbook: Bison Black Bean Chili

Another recipe from our hypoallergenic meal plan.

Bison Black Bean Chili

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  • 2 pounds ground bison
  • 2 (15 ounce) cans black beans
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 4 (14.5 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 tsp chili powder
  • 2 tsp fresh ground black pepper
  • 2 tsp cumin
  • 1 tsp salt
  • Cayenne pepper or red pepper flakes optional

Avocado pictured was used only for garnish.


  1. In a large skillet, cook the meat, onions, and garlic until the meat is brown and the onions are tender. Do not drain!
  2. Place meat/onion/garlic mixture and all other ingredients (except beans) into a large crockpot. Cook on high for 5-6 hours, or low for 10-12 hours, stirring occasionally.
  3. As the chili is nearing completion, you can skim off any fat with a spoon as it will pool on top of the chili as it simmers.
  4. Approximately one hour before the chili is finished, drain and rinse the beans and add them to the crock pot.

Serves 10-12

Nutrition Info

About 1 1/2 cup serving size:

Calories fat carbs fiber protein
345 15 26 3 29

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