Step 1

Wash and prep all the veggies.

Step 2

Add the olive oil to a large pot or 3.5 qt Dutch oven. Add the chopped onion and peppers. Cook over medium heat for about 5-7 minutes until the veggies are starting to become tender.

Step 3

Meanwhile, make the enchilada sauce according to the directions on the package in a small saucepan.

Step 4

Add the ground bison to the cooking veggies in the large pot. Sprinkle with a little salt and pepper. Stir often with a wooden spoon to break down the meat, and cook until the bison is browned thoroughly.

Step 5

Add the chicken broth, corn, beans, tomatoes, and enchilada sauce to the bison mixture and bring to a boil. Let simmer for about 20 minutes, stirring often. Taste test and add more salt & pepper to your liking.