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Ingredients

1 pound ground bison 1 (15 ounce) can chili beans 1 (14.5 ounce) can chili-ready diced tomatoes 1 (14.5 ounce) can fire-roasted diced tomatoes 1 cup chopped onion 1 green bell pepper, chopped 1 tablespoon ground cumin 2 teaspoons chili seasoning 2 teaspoons 1/2 to 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon paprika 1 (8 ounce) package elbow macaroni

Nutrition Info

380.5 calories carbohydrate: 50.8 g cholesterol: 54 mg fat: 8.3 g fiber: 7.2 g protein: 29.9 g saturatedFat: 2.8 g servingSize: - sodium: 1015.9 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika, mix to combine. Cook on Low, 6 to 8 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.

6 servings

Rich bison adds flavor to this easy slow cooker chili.