Deer Chili

1 lb ground deer
1 lb Jennie-O lean ground turkey
1 red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 T minced garlic
2 cans black beans
2 cans dark kidney beans
1 large (29 oz) can tomato sauce
2-3 T chili powder
2 t ground cumin
3 cups beef broth
1 t pink Himalayan salt

Serve in a bread bowl; top with low-fat cheese, jalapeños, shallots, and/or light sour cream, but make sure you account for the additional calories/nutrients.

In a deep pot, brown the meats over medium heat. Reserve 2 T grease.

Drain meat and set aside. In the deep pot, sauté (over medium heat) the onion and peppers in the reserved grease until onions are almost transparent.

Return the meats to the pot, and add the remaining ingredients, except the broth and salt. Bring to a boil, the reduce to low, cover, and heat thoroughly for 30 minutes. Stir occasionally, scraping the bottom to prevent burning.

Add broth until desired consistency. Add up to 1 t pink salt if needed. Serve!

Serving Size: 12 bowls

Number of Servings: 12

Recipe submitted by SparkPeople user RMCOLBURN_73.