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Smoky Maple Bison Chilli
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Smoky Maple Bison Chilli

Smoky Maple Bison Chilli

with Bacon and Spiced Tortilla Chips

This smoky chilli subtly sweetened with maple syrup will hit all the right spots as the weather cools down. The double dose of bison and bacon makes it extra hearty and the gooey cheddar cheese takes it to the next level!


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

Preparation Time30 minutes


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

200 g

Green Bell Pepper

370 mL

Kidney Beans

370 mL

Crushed Tomatoes

1 unit

Beef Broth Concentrate

1 tbsp

BBQ Seasoning

1 tbsp

Paprika-Cumin-Garlic Blend

(Contains Sulphites)

2 tbsp

Maple Syrup

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



Nutrition Values

Calories1090 kcal
Fat56 g
Saturated Fat24 g
Carbohydrate84 g
Sugar30 g
Dietary Fiber15 g
Protein51 g
Cholesterol145 mg
Sodium1610 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 onto a paper towel-lined plate, reserving bacon fat in the pot.


While bacon cooks, core, then cut pepper into 1/2-inch pieces. Thinly slice green onion. Drain, then rinse kidney beans.

Start chilli

Heat the same pot (from step 1) 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, Paprika-Cumin-Garlic Spice Blend and half the BBQ Seasoning, then season with salt and pepper. Cook, stirring, constantly, until fragrant, 30 sec.

Finish chilli

Add beans, broth concentrate, crushed tomatoes, half the bacon, maple syrup and 1 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 8-10 min. Season with salt and pepper, to taste.

Crisp tortilla chips

While chilli cooks, arrange tortillas in an even layer on a baking sheet. Toast in the middle of the oven until tortilla chips are warmed through, 3-4 min. Remove tortilla chips from the oven and immediately sprinkle with remaining BBQ Seasoning.

Finish and serve

Divide chilli between bowls. Sprinkle cheese, remaining bacon and green onions over top. Serve with spiced tortilla chips for dipping.