One-Skillet Ground Bison with Veggies
A cozy, 30-minute, one-pan ground bison skillet with bell peppers, onions, tomatoes, warm spices, and optional black beans. Use it for tacos, bowls, lettuce wraps, or over potatoes and rice.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion finely chopped (about 1 cup)
- 1 red bell pepper diced (or substitute green or orange bell pepper)
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 pound ground bison about 90% lean or higher, thawed if frozen
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder add more for extra heat
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 14.5 ounces fire-roasted diced tomatoes 1 can, undrained (regular diced tomatoes OK)
- 1/2 cup low-sodium beef broth or chicken or bone broth
- 1 tablespoon tomato paste
- 15 ounces black beans 1 can, rinsed and drained (optional; omit for keto)
- 1 teaspoon apple cider vinegar or lime juice
- 1/4 cup fresh cilantro or parsley, chopped, plus more for serving (optional)
- warm tortillas for serving as tacos (optional)
- cooked rice, quinoa, or cauliflower rice for serving (optional)
- crisp lettuce leaves romaine or butter lettuce, for lettuce wraps (optional)
- baked potatoes or sweet potatoes for serving (optional)
- shredded cheese, sliced avocado, Greek yogurt or sour cream, salsa, hot sauce toppings, as desired
Instructions
- Warm the olive oil in a large skillet (cast iron works well) over medium heat. Add the chopped onion and bell pepper and cook for 4–5 minutes, stirring occasionally, until softened and the onion is translucent. Lower the heat if they begin to brown too quickly.1 tablespoon olive oil, 1 medium yellow onion, 1 red bell pepper
- Stir in the minced garlic and cook for 30–60 seconds, stirring constantly, just until fragrant. Do not let the garlic burn.2 cloves garlic
- Push the veggies to the edges of the skillet and add the ground bison to the center. Break it into small pieces with a wooden spoon or spatula and season with the salt and black pepper. Cook for 5–7 minutes, stirring and crumbling, until the bison is no longer pink. Bison cooks faster than beef, so avoid overcooking.1 pound ground bison, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Sprinkle the cumin, smoked paprika, chili powder, and crushed red pepper flakes (if using) over the meat and veggies. Stir well to coat and cook for about 1 minute to lightly toast the spices and deepen their flavor.1 1/2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/4 teaspoon crushed red pepper flakes
- Pour in the fire-roasted diced tomatoes with their juices and the broth. Stir in the tomato paste until fully dissolved. Bring the mixture to a gentle simmer over medium heat; you should see small bubbles around the edges, not a rapid boil.14.5 ounces fire-roasted diced tomatoes, 1/2 cup low-sodium beef broth, 1 tablespoon tomato paste
- Stir in the rinsed and drained black beans, being gentle so they do not mash. Let the skillet simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. If the mixture becomes too thick, add a splash of broth or water.15 ounces black beans
- Turn off the heat. Stir in the apple cider vinegar or lime juice and the chopped cilantro or parsley. Taste and adjust seasoning, adding more salt, pepper, or lime as needed.1 teaspoon apple cider vinegar, 1/4 cup fresh cilantro
- Serve the bison mixture in warm tortillas for tacos, over rice, quinoa, or cauliflower rice, tucked into crisp lettuce leaves, or spooned over baked potatoes or sweet potatoes. Top with shredded cheese, avocado, Greek yogurt or sour cream, salsa, and hot sauce as desired.warm tortillas, cooked rice, quinoa, or cauliflower rice, crisp lettuce leaves, baked potatoes or sweet potatoes, shredded cheese, sliced avocado, Greek yogurt or sour cream, salsa, hot sauce
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet with a splash of broth or in the microwave in short intervals, stirring between bursts.
Variations: For a spicy bison chili style, add extra chili powder, a pinch of cayenne, and another can of beans. For a keto version, omit the beans and add extra low-carb veggies like peppers and zucchini, then serve over cauliflower rice or in lettuce wraps. For an Italian twist, swap the chili powder for Italian seasoning, use basil and parsley, and serve over pasta or polenta.
Tips: Do not overcook bison; it is lean and can dry out quickly. Season in layers (with the veggies, with the meat, and at the end) for best flavor. Cast iron gives a nice caramelized edge. Adjust spice level to suit your family by keeping the skillet mild and offering hot sauce at the table. You can substitute lean ground beef or turkey if you cannot find bison.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @thenandnowspace for more