Venison Chili with Sheepshead Mushrooms
- Number of Servings: 16
Ingredients
2 lbs ground venison1 med onion, chopped2 cloves garlic, minced3/4 cup green pepper, chopped8 fresh tomatoes, chunky1 - 16 oz can Bush's Chili Beans in Chili Sauce1 - 16 oz can Bush's Dark Red Kidney Beans1 - 16 oz can Bush's Light Red Kidney Beans1 - 16 oz can Bush's Red Beans2 cups canned Sheepshead mushrooms3 Tbsp Chili powder1 tsp cumin
Brown ground venison. May need to add a little olive oil to venison as it is a very lean meat. Put browned meat into a slow cooker and add remaining ingredients. All bean juice was used although it is your choice whether or not to drain beans depending on how thick you like your chili. The mushrooms used was home-canned wild sheepshead mushrooms. Slow cook on low for 4 - 6 hours.
DH added 4 oz of Pepperoncini juice (not included in sodium content) which gave it a nice flavor and a little kick. You can add hot sauce or cayenne pepper to suit your tastes.
(approx. 1 - cup servings)
Number of Servings: 16
Recipe submitted by SparkPeople user PHAMM13.
DH added 4 oz of Pepperoncini juice (not included in sodium content) which gave it a nice flavor and a little kick. You can add hot sauce or cayenne pepper to suit your tastes.
(approx. 1 - cup servings)
Number of Servings: 16
Recipe submitted by SparkPeople user PHAMM13.
Nutritional Info Amount Per Serving
- Calories: 228.9
- Total Fat: 5.7 g
- Cholesterol: 59.0 mg
- Sodium: 495.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 8.1 g
- Protein: 23.4 g
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