Just a couple general points. There are domesticated (or semi-domesticated) turkeys in the U.S. Southwest. By semi-domesticate, I mean there are not many physiological changes in the turkeys you would expect in truly domesticated species, but they were kept in pens or otherwise herded. That said, while they were certainly eaten, the primary reason for keeping them was to use their feathers for ritual items and clothing (blankets or capes mainly).

I'm not a Great Basin specialist, but I do know that sego roots were turned into a flour and used as a major part of the diet.

One last general point, but while there were no metal knives, there were stone knives available to butcher animals. Now, these don't have quite the same functionality as a European metal knife, but there are perfectly suitable for dicing up some foods.

In more detail I will focus on the Southwest since I do know that well.

Besides the staple trinity of maize, beans, and squash (the famous "three sisters"), there are a number of wild plants that supplement the diet. Often, these plants will grow along the banks of irrigation canals and fields as "weeds" (even today), but in the past these would have been tolerated as a way to increase the yields of fields by growing foods in parts of those fields that would otherwise not having anything growing in them.

Amaranth is native to most of the North America and grows great in the Southwest, particularly southern Arizona. Another starch available and widely used would be mesquite beans, which were historically ground into a flour. Agave is also an extremely important food stuff in more marginal areas were farming is difficult. Archaeologically, you find "beds" made of stone cobbles that were used to plant and manage agave all over the southwest, particularly on the slopes of mountainsides and other elevations. Generally, agave hearts are roasted in large roasting pits and then consumed as a starchy element of the diet.

Prickly pears and saguaro fruit are commonly harvested (the saguaro fruit only in southern Arizona, of course, since it doesn't grow elsewhere).

Other flavoring elements are mustard weed (a relative of mustard that shares the taste, sort of like a "mustardy" arugala) and chiltipines, which are the wild ancestor of chiles. As for chiles themselves, they may not have actually been used very extensively. This video, Chiles and Taste in the Ancient Southwest/Northwest is very directly addressing your question and is a good view. It is 50 minutes, but well worth a watch if you are very interested in the subject. Likewise, this video may also be of interest since they discuss the procurement and preparation of meat in the Southwest. These videos are all from the same series and by professional archaeologists, so consider the information of high quality.

In terms of meat, turkey would have been available but is generally more important for the feathers than the meat (as I already talked about). Deer and other large game would of course be an important source of animal protein, but is not always reliable. Particularly, large sedentary villages tend to overhunt the deer in their immediate vicinity quite quickly, and so if a village is in place for a long time the residents tend to switch their animal protein towards other kinds of animals later in time as deer become more scarce. Deer probably would have been a good example of a food reserved mostly for feasting and other communal occasions.

What we do find archaeologically is a huge number of rabbits. At some Pueblos, the animal biomass is sometimes up to 80% rabbit and hare. This would have been the daily source of protein for these communities. Rabbit is near impossible to over-exploit and will live in close proximity to human habitations, so is easy to acquire without ranging too far from home. You can be working in your farm plot and catch a rabbit or two that is living in your field and bring them home for dinner. Even kids can spend some of the day catching rabbits, making them quite available. You also get huge rabbit nets (many meters long and often woven of human hair) that were probably used in communal rabbit roundups that would have involved a whole village. We even see these huge nets being represented in rock art.

As for the preparation, our best guess for what food would have looked like (based on the archaeological evidence and what some Native American groups were eating in the colonial period) is that your daily meal would probably have looked something like a modern posole, but with more beans. Tortillas would have been made from ground maize to accompany the dishes, but since the primary ceramic vessels were bowls and jars, soup or stew-like dishes would have predominated. Indeed, a lot of meals would probably have been conducted "family style" by having a large bowl in the center of the meal area that people could dip their personal bowls into. The same sort of style would have been the norm for community-wide feasts, just on a larger scale. Indeed, many Pueblo communities have specific food prep areas close to the main plazas and religious buildings that were probably used in preparing these communal feasts. These "prep rooms" usually have several hearths in them as well as "mealing bins" which are bins built into the wall of the structure that would have had a metate in them (a grinding stone) and they would have been used to collect large amounts of corn flour.

As for utensils, the tortilla was probably the primary way of eating your food (along with just slurping it from the bowl), but there are ceramic ladels that were produced by Pueblo groups. There isn't a great idea about what these were used for, but odds are they might have been used for communal feasting to distribute the food or they may have been for collecting a drink of water. Take a look at this one or this one for example. You do also get some mugs (as in, same shape as a coffee mug), but these are really quite rare. This one for instance.

Finally, there is evidence of chocolate in the Southwest. This is entirely limited to Chaco Canyon, where residue analyses of this type of cylinder jar has turned up very strong traces of theobromine, an important chemical in chocolate. We also know that cylindrical jars of a very similar shape to these were used in Mesoamerica to drink chocolate from. This chocolate would have to have been imported from southern Mexico since it doesn't grow in arid environments like New Mexico. Due to the incredible rarity and expense of the chocolate, this was likely a very restricted beverage for people with important religious or social functions in society, and only in Chaco Canyon itself. In Mesoamerica, this drink was made as unsweetened chocolate (though sometimes combined with honey as a sweetener).

Sophie Coe's book, America's First Cuisines, covers what people normally ate within Aztec and Maya society. The book came out in 1994 so it is a little out of date, but it is an excellent resource to give a general overview of what people were eating. If you could track it down and read it I highly recommend it.

Since I already wrote a similar post over a year ago, this one is going to be very Powhatan-centric. But I'll throw in some additional examples as well, even if they're going to be less detailed. Most likely, I’ll keep slipping between past and present tense here, since a lot of things being discussed here continue to be enjoyed into the present day.

POWHATANS

Seafood

Oysters, clams, mussels, and fish would be eaten roasted or smoke-dried. Shellfish would also be boiled in a cornmeal bisque and fish would be stewed.

The Three Sisters

The Powhatans planted at least two types of beans and four types of corn. Immature corn stalks were harvested to make a sugary juice. Corn was roasted, grounded to cornmeal, or dried and stored for later. Dried corn could be stored for long periods, but had to be soaked in lye before use. It was then boiled by itself to make hominy or with beans to make pausarowmena (a pot of one or the other was usually kept steaming for a quick meal throughout the day). Cornmeal was used to thicken stews or to make bread. Bread was either a flatbread baked in ashes or ball of dough that was first boiled then briefly left on a hot stone to harden. Bread was eaten either dry or with deer suet. Squash was boiled or mixed with "walnut milk" (more on that later).

Seasoning

For seasoning, wild onions and salty hickory or stickweed ashes were used.

Wild Plants

Mulberries were a particular favorite and were often added to hominy or pausarowmena when in season. Persimmons would be eat raw or dried like prunes. Other fruits included cherries, grapes, gooseberries, and strawberries. Ocoughtamnis / cuttanemons are arrow arum berries; they'd be dried for storage and had to be boiled for half a day before they could be eaten because otherwise they're poisonous. The roots of this plant were also used sort of wild potato, though it also had a long processing to remove acids. Ground-nut (Apios americana) tubers were also harvested regularly.

White acorns were harvested and boiled repeated to remove tannins. They were then grounded to make bread. Acorn oil was used as medicine and mixed with cornmeal for journeys. Chestnuts and chinquapin acorns could be eaten raw or were boiled together to make broth and bread. Hickory nuts were broken, dried, and boiled to make thick "walnut milk," which was eaten during fasts and by the weroances. Other nuts include walnuts and pecans.

Wild Game

White-tailed deer was the most important game species. Its meat would be smoke dried for storage or boiled immediately. The meat might also be wrapped in leaves and roasted in embers, and a stew was made from its head and entrails. Muskrats were common game, especially for children learning how to hunt. Beaver tail and turtles were considered delicacies, and bear and rattlesnake were "highly esteemed." Rabbits, squirrels, raccoons, turkeys, and waterfowl were also common targets hunts.

SHAWNEE

In terms of domesticated plants and game animals, the Shawnee menu is broadly similar to that of the Powhatans. As among the Powhatans, there are at least four types of corn and in this case I can be a bit more specific on what each type was for. Hominy, corn flour, corn meal, and succotash was all made from different types of corn, and each was carefully segregated from the other to prevent cross-pollination spoiling their specializations. Both breads and meats would be wrapped in wet cornhusks and cooked in hot ashes. Breads might be flavored with pumpkin, beans, or fruit (especially persimmons). Venison cooked with bear oil was particularly well regarded.

For drinks, there’s a slightly fermented corn-based drink known as tak-wha-ne-pi (“bread-water”), related to sofki in the South. Any hospitable host would keep on hand for guests. Osah-saw-bo is a similar drink, but it’s not allowed to ferment. Instead, it has walnuts, hickory nuts, or pecans added to it. The fruit of staghorn sumac (Rhus typhina) is made into a kind of tea.

Also of note is the use of maple sugar and syrup. Ohio is basically the southern limit for decent maple sugar production, and the Shawnee made extensive use of them and substituted other trees like box elder when sugar maples weren’t around. They’re not as productive, but they’ll do in a pinch.

OJIBWE

The Ojibwe, and the Anishinaabe at large, are the real masters of maple sugar and syrup production, and Ojibwe cuisine is famous for its sweet-tooth. A typical early Ojibwe meal would consist of a meat or fish, a broth, rice with maple sugar, and dried berries prepared in various ways. While rice was the staple grain for the Ojibwe, they also had corn which they roasted on the ear or dried and boiled. Wild ginger, bearberry, mountain mint, corn silk, and squash blossoms were used to further flavor meals, particularly the broths.

For meat, there’s fish, deer, moose, bear, various waterfowl and other small animals - with the marten being the notable exception. Here are just a few particularly well-regarded dishes: dried fish, rubbed by hand until soft and fine and mixed with sugar; fried bear intestines; moose fat mixed with blueberries; and beaver tail.

Historically, the Ojibwe prefered not to drink water straight from the source. Instead they boiled it to make a variety of teas from wintergreen, raspberry, snowberry, wild cherry, among others. A lot of these teas are still quite popular.

HAUDENOSAUNEE

I could say a lot about the Haudenosaunee (the Iroquois), but I’m starting to run short on time and this post is getting long enough for the moment. Instead, I’ll direct you to Iroquois Food and Food Preparation, a short book on the topic. It’s largely concerned with early 20th Century Iroquoian cuisine, so there’s considerable European influence on the various dishes. But it also references some older dishes and discusses the earlier predecessors of then-current ones. Besides the obvious differences such as the introduction of butter and various European plants, a more subtle change in the menu is widespread use of salt. The Haudenosaunee had access to salt before Europeans arrived, but used it sparingly when they used it at all.

did the indians hunt bison before they had horses? i always thought they changed from agriculture to hunter gatherer when horses were introduced