Smoky Bacon-Bison Chili
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Smoky Bacon-Bison Chili

Smoky Bacon-Bison Chili

with Toasted Tortilla Chips

This smoky chili hits all the right notes to warm you up on a chilly night. The double protein dose of bison and bacon makes it extra hearty, while the gooey cheddar cheese takes it to the next level! Scoop up all that tasty goodness with crunchy, spiced tortilla chips.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

200 g

Green Bell Pepper

370 mL

Kidney Beans

370 mL

Crushed Tomatoes

2 unit

Beef Broth Concentrate

1 tbsp

BBQ Seasoning

(Contains Sulphites)

1 tbsp

Mexican Seasoning

85 g

Tortilla Chips

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Green Onion

113 g

Onion, chopped

Not included in your delivery

0.13 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories1040 kcal
Fat57 g
Saturated Fat22 g
Carbohydrate72 g
Sugar16 g
Dietary Fiber17 g
Protein51 g
Cholesterol140 mg
Sodium1930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Slotted Spoon
Measuring Cups
Baking Sheet


Cook bacon

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut bacon into 1/4-inch pieces. Add bacon to a cold, large pot. Heat the pot over medium-high heat. Cook bacon, stirring occasionally, until golden-brown and crispy, 4-6 min.**Remove the pot from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.


Meanwhile, on a clean cutting board, core, then cut pepper into 1/2-inch pieces. Thinly slice green onion.

Start chili

Heat the pot with reserved bacon fat over medium-high. When hot, add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add peppers, Mexican Seasoning and 2 tsp BBQ Seasoning (dbl for 4 ppl). Season with salt and pepper. Cook, stirring constantly, until fragrant, 30 sec.

Finish chili

Add beans with their liquid, broth concentrates, crushed tomatoes, half the bacon, 1/2 tsp sugar and 3/4 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil over high.Once boiling, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 8-10 min. Season with salt and pepper, to taste.

Toast tortilla chips

Meanwhile, arrange tortilla chips in an even layer on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast tortilla chips in the middle of the oven until warmed through, 3-4 min. (NOTE: For 4 ppl, toast in the middle and top of the oven, rotating sheets halfway through.) Once warm, remove tortilla chips from the oven and immediately sprinkle remaining BBQ Seasoning over top.

Finish and serve

Divide chili between bowls. Sprinkle cheese, remaining bacon and green onions over top. Serve spiced tortilla chips on the side for dipping.

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