Heat a large soup pot over medium-high heat. Add the ground bison and let it brown, breaking it up with a wooden spatula (you can add a couple tablespoons of oil if there isn’t enough fat in your bison to prevent sticking). When the bison is browned, add the onions and garlic. Saute until the onions are translucent.
Next, add the bell peppers and jalapeno peppers. Cook for 5 minutes to let the peppers cook. Add the chilis in adobo sauce, tomato paste, cumin, cayenne pepper, paprika, salt, pepper, and sugar. Stir to combine. Add both cans of beans, the crushed tomatoes, and chicken stock.
Bring to a boil, stirring to combine. Turn the heat down to low, and let the chili simmer for an additional two hours. Before serving, add salt to taste, and finish each bowl with a sprinkling of grated cheddar cheese, sliced avocado, and a side of tortilla chips!
Nutrition info is for chili only, without additional toppings.