Heat a large Dutch Oven or pot over high heat. When the pot is very hot, add bison and brown it, stirring often for 5 mins. Add oniona and carrot, and cook, until both begin to soften, about 5 mins. Add 1/2 cup water to deglaze the pan, scraping brown bits from bottom of the pan as the water evaporates.
Add cauliflower, bell pepper and garlic and cook until vegetables begin to soften, about 5 mins. Add cumin and chili powder, vinegar, tomatoes and beans along with 1 cup of water. Bring to a boil; reduce to a simmer, cover and cook, stirring occasionally, until vegetables are fork tender, about 45 mins.
Serve garnished with chopped cilantro.
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