INGREDIENTS

2 tsp olive oil

1 lb ground bison

2 cloves garlic

Black pepper, to taste

1 tsp chili powder

¾ tsp ground cumin

½ tsp dried thyme

2 bell peppers, diced

2 large carrots, peeled and sliced

½ cup corn kernels (canned, fresh or frozen)

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

14.5 ounce can diced tomatoes with chilies

1 quart fat-free beef broth

Optional shredded cheese to top

INSTRUCTIONS

Place olive oil in large soup pot over medium-high heat. One hot, add bison and garlic. Cook until bison is browned.

Add spices, diced peppers, sliced carrots, and corn. Allow to cook until spice fragrant, about 2 minutes.

Pour remaining ingredients into pot. Bring to boil then reduce heat to low and simmer with lid on for 25 minutes, or until carrots have softened.

Taste and adjust seasonings, then serve!

NOTES

Nutrition for 1/8 of recipe: 230 calories, 2 g saturated fat, 22 g carbohydrate, 7 g fiber, 20 g protein