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Prep your ingredients. Dice your onion and peppers and cube your butternut squash. Mix together the chili powder, cumin, paprika, and cinnamon in a small bowl and set aside.
Brown your meat. Heat a large dutch oven up or stock pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions and salt and pepper and sauté for 3-5 minutes. Add bison and break it up with the back of a spoon or meat chopper. Then add garlic, ½ of the spice mixture, and salt and pepper and sauté for 6-8 minutes until browned.
Add your veggies. Add broth, tomato sauce, and butternut squash and mix well to combine. Cover with a lid and let simmer for 15-20 minutes until squash is almost fork-tender. Add peppers and the rest of the spices and mix well to combine. Let simmer for 5 or so more minutes until peppers are softened and cooked to your preference. Remove from heat and stir in 1-2 tablespoons lime juice.
Enjoy! Top with your favorite toppings and enjoy!