Venison Chili
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Venison Chili calories by ingredient
Number of Servings: 6
Ingredients
-
1 pound ground venison
1 cup chopped sweet onion
1 cup chopped yellow bell pepper
4 cloves of garlic, minced
1 fresh Jalapeno pepper, chopped
3 tablespoons chili powder
1/2 teasp. salt
1/2 teasp. ground cumin
2 teasp. hot sauce
1/2 teasp. freshly ground black pepper
1 (14.5 oz) can diced tomatoes with liquid
1 (14 oz) can fat-free low sodium chicken broth
2 tablespoons tomato paste
1 (15 oz) can red kidney beans
Directions
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.