Venison Chili
Prep
10m
Cook
1h 10m
| Category: | Cakes |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Venison Chili
| 1 pound gound venison |
| 1 cup sweet onion, chopped |
| 1 cup green pepper, chopped |
| 1 medium cloves garlic, chopped |
| 1 medium jalapeño pepper, seeded and choooped |
| 2 Tbs chili powder |
| 1/2 tsp salt |
| 1/2 tsp cumin, ground |
| 1/2 tsp griund red pepper (cayenne) |
| 1/2 tsp black pepper, freshly ground |
| 1 14.5 ounce can tomatoes, diced (save the juice!) |
| 1 14 ounce can chicken or beef broth |
| 1 Tbs tomato paste |
| 1 15 ounce can kidney beans, rinsed and drained |
Venison Chili Directions
- If you have a Dutch oven or a cast iron skillet, spray with cooking spray and add the venison. Cooked until done and remove from pan with a slotted spoon.
- lower the heat to medium- low. Att the green pepper, onion, garlic, and jalepeno to the pan.
- Cook until tender, about 10 minutes.
- Add the venison, tomatoes, broth, and tomato paste.
- Combine well and let come to a boil
- Lower the heat and let simmer for 30 minutes.
- Add kidney beans and continue to cook for 15 minutes.
Nutrition facts
Serving size 1 cup diet vegetarian gluten free lactose free
Per Serving
| Kcal: | 635 kcal |
| Fibers (g): | 20.2g |
| Sodium (mg): | 628mg |
| Carbs: | 78.5g |
| Sugar (g): | 8.6g |
| Fat: | 11.6g |
| Saturated fat (g): | 4.8g |
| Cholesterol: | 111mg |
| Proteins: | 56.9g |
