(**) – denotes optional ingredient
Spray a large, deep skillet with coconut oil and set on medium high heat. When the pan is hot, toss in all of the ingredients except for the chicken broth, tomatoes and bison. Stir with a wooden spatula and ensure that all sides of the veggies are seared.
Then toss in the seasonings and stir quickly with a spatula to ensure the veggies are not burning.
Toss in the bison and chop and cook until the bison is cooked and there are no visible pink areas.
Add chopped tomatoes and chicken broth and stir. Once the chili is thoroughly mixed, reduce heat to medium and cover and cook for at least 10 minutes.
Serve and enjoy immediately with your favorite complex carbohydrate or fresh, raw vegetables!