Before starting, wash and dry all produce. Heat Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Pick cilantro leaves from stems. Keep leaves and stems separate. Thinly slice cilantro stems. Peel, halve, then cut onion into 1/4-inch pieces. Drain, then rinse black beans.

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, cilantro stems and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring occasionally, until onions soften, 2-3 min. Season with salt and pepper.

Add bison to the pot with onions. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.\*\* Add Mexican Seasoning, tomato sauce base and beans. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add crushed tomatoes and 1/2 cup (1 cup) water to the pot with bison. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper. (TIP: If you have time, keep stew simmering on the stove for longer! It gets better the longer it cooks!)

Combine sour cream and guacamole in a small bowl. Divide stew between bowls. Dollop with guacamole cream, then sprinkle feta and cilantro leaves over top. Serve tortilla chips on the side for scooping.