Ingredients

• 1 pound ground bison
• 1/2 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1 (14 ounce) can lower sodium beef broth
• 1/4 cup white quinoa, uncooked
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
• 1 (15 ounce) can Hunt's® Tomato Sauce
• 1/2 cup fresh corn kernels
• 2 tablespoons ghost pepper chili seasoning mix (see Cook's Tip)
• 1 large avocado - pitted, peeled, and diced
• 1/2 cup sour cream
• 1/3 cup shredded Cheddar cheese

Instructions

1. Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
2. Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
3. Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.
4. Top each serving evenly with avocado, sour cream, and Cheddar cheese.