Venison Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound ground venison1 cup chopped sweet onion1 cup chopped yellow bell pepper4 cloves of garlic, minced1 fresh Jalapeno pepper, chopped3 tablespoons chili powder1/2 teasp. salt1/2 teasp. ground cumin2 teasp. hot sauce1/2 teasp. freshly ground black pepper1 (14.5 oz) can diced tomatoes with liquid1 (14 oz) can fat-free low sodium chicken broth2 tablespoons tomato paste1 (15 oz) can red kidney beans
Heat a heavy large sauce pan over medium heat . Coat pan with cooking spray. Ad venison;cook 3 minutes stirring and crumbling until browned. Remove venison from pan with a slotted spoon and keep warm.
Lower heat to medium and add onion, pepper, garlic, and jalapeno pepper to pan. Cook 10 minutes or until tender stirring frequently. Add chili poweder and next four ingredients. Add venison, tomaotes, chicken broth and tomao paste and stir until well combined. Bring to a boil, cover, reduce heat, and simmer for 30 minutes. Add kidney beans and continue to cook uncovered for 15 additional minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user INSTITCHES.
Lower heat to medium and add onion, pepper, garlic, and jalapeno pepper to pan. Cook 10 minutes or until tender stirring frequently. Add chili poweder and next four ingredients. Add venison, tomaotes, chicken broth and tomao paste and stir until well combined. Bring to a boil, cover, reduce heat, and simmer for 30 minutes. Add kidney beans and continue to cook uncovered for 15 additional minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user INSTITCHES.
Nutritional Info Amount Per Serving
- Calories: 322.2
- Total Fat: 7.7 g
- Cholesterol: 74.2 mg
- Sodium: 1,190.5 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 11.7 g
- Protein: 30.7 g
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