Ingredients:

1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 pound ground bison
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (6 oz) tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup water
Chopped fresh cilantro, for garnish (optional)
Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.

Add the ground bison and cook until browned, about 5 minutes.

Add the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, paprika, salt, black pepper, and water. Stir to combine.

Bring the chili to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the flavors are well blended.

Serve the chili hot, garnished with chopped fresh cilantro (if desired).

This chili can be served on its own or over rice, quinoa, or baked sweet potatoes for a complete meal. Enjoy!