Separately dice the vegetables. First dice the onion and the bell pepper. Then slice the stems off the jalapeños and cut the peppers in half. If you prefer less spicy chili, remove the seeds and membranes. If you like heat in your chili, leave the seeds. Dice the jalapeños.

Heat the olive oil in a large pot. Once hot, add the onion, Let cook for 2 minutes, then add the bison meat, chili powder, salt, and pepper. Use a spoon or fork to break the meat into small pieces. Once the bison has almost completed browned, add the bell pepper and jalapeño, and let simmer for 5 minutes.

Drain and rise the beans. Then add the beans, diced tomatoes, and salsa to the chili. Stir together. Let the chili simmer for 10 minutes. Then scoop into bowls, and top with the shredded cheddar, and serve.