Bison Chili

2 tablespoons canola oil

2 medium yellow onions, diced

2 red bell peppers, cored and diced

6 cloves garlic, minced

1 canned chipotle chili in adobo sauce, diced

2 teaspoons chili powder

2 teaspoons cumin

2 teaspoons cayenne pepper

2 easpoons smoked paprika

2 pounds ground bison

1 can (28 ounces) chopped tomatoes

2 cans (14 ounces) cans kidney beans

2 tablespoons chopped fresh cilantro

Salt and ground black pepper, to taste

Sour cream, to serve

Lime wedges, to serve

In a large saucepan over medium-high, heat the oil. Add the onions, red bell peppers and garlic. Saute until the onions are soft, about 5 minutes. Add the chipotle, chili powder, cumin, cayenne and smoked paprika. Saute for another minute.

Add the bison, chopped tomatoes and kidney beans. Bring to a simmer, cover, then reduce heat to low. Simmer for 30 minutes. When ready to serve, stir in the cilantro. Season with salt and pepper. Serve with sour cream and lime wedges.

Serves six.

J.M. Hirsch, Associated Press