A rich and flavorful chili made with lean bison, beans, and spices, slow-cooked to perfection for a hearty and nutritious meal.

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In a large skillet over medium heat, add olive oil and cook the ground bison until browned. Drain excess fat if necessary.
Add chopped onions, garlic, and bell peppers to the skillet and sauté until softened, about 5 minutes.
Transfer the bison mixture to the slow cooker.
Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the slow cooker.
Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Taste and adjust seasonings if needed before serving.
Serve hot, garnished with your favorite chili toppings.