Tanya's Venison Chili

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 139.5
  • Total Fat: 3.6 g
  • Cholesterol: 35.5 mg
  • Sodium: 780.2 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 13.4 g

View full nutritional breakdown of Tanya's Venison Chili calories by ingredient


Introduction

This is a large recipe, handed down from my father. I love making this on a saturday morning in the fall or winter and letting the aromas warm the house! The best thing about this recipe is the ability to change it to your taste. Prefer, vegetarian, skip the venison and use more beans. Prefer it hotter, be my guest!! The key is to keep tasting it until it is yours.....

Using fresh veggies or frozen garden veggies and home made juice allows you to add further control to what you include in your diet. This is a large recipe, handed down from my father. I love making this on a saturday morning in the fall or winter and letting the aromas warm the house! The best thing about this recipe is the ability to change it to your taste. Prefer, vegetarian, skip the venison and use more beans. Prefer it hotter, be my guest!! The key is to keep tasting it until it is yours.....

Using fresh veggies or frozen garden veggies and home made juice allows you to add further control to what you include in your diet.
Number of Servings: 25

Ingredients

    2 pounds Venison, ground
    1.5 cups green bell pepper, chopped
    3/4 cup banana pepper, chopped
    1 large onion, chopped
    1 Jalapeno pepper, diced
    2 - 3 quarts tomato juice (less juice = thicker chil
    Salt and pepper to taste
    1/2 - 1 cup chili powder
    2 tsps cumin, ground
    4 TBSP garlic powder
    2 -4 cups dried kidney beans (some like more, others less)




Directions

Brown venison with onions and peppers, drain; add meat mixture to large pot. Add tomato juice, to pot along with spices. stir in kidney beans. Bring to a boil and boil for 1 hour. Reduce heat and simmer 4-5 hours until beans are cooked through. Serve with fresh bread and sour cream, if desired

Number of Servings: 25

Recipe submitted by SparkPeople user MCMOM74.