Serves: 6
Total Calories: 151

1/4 cup olive oil
2 medium onions diced
2 large cloves garlic minced
2 pounds ground bison (buffalo)
3 tablespoons Mexican style chili powder (available at the supermarket)
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can diced tomato
1 1/2 to 2 cups water
2 fresh poblano chili peppers or 1 large green bell peppers diced
juice of 1 lime
salt and pepper
chopped cilantro for garnish
diced avocado for garnish (optional)

Sauté onions and garlic in olive oil in large heavy pot over medium-high heat until onions are soft. Add the bison meat and cook, breaking up the clumps with a large wooden spoon. When all the pink is gone, add the spices and cook about 2 minutes more. Add the tomatoes and then add water, just enough to cover. Start with 11/2 cups, and then add more later if it becomes necessary. Bring to a boil, re - duce heat to low and simmer, loosely covered, for 1 hour. Add poblanos and cook 30 minutes more. Remove from heat and stir in lime juice. Add salt and pepper to taste. Eat over brown rice or other grain of choice. Garnish with a sprinkling of cilantro and diced avocado.

Nutritional Facts:

Serves: 6
Total Calories: 151
Calories from Fat: 80

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