Easy Elk Chili

5.0 12
5 stars
(12)
Howard L. Puckett
Recipe from Cooking Light

Substitute ground venison, buffalo, or lean beef for the elk in this hearty chili recipe.  You can prepare the chili up to a day ahead, cool to room temperature, and refrigerate. Freeze leftovers in individual freezer-safe zip-top plastic bags for up to two months.

Ingredients

  • 1 pound ground elk
  • 2 cups chopped yellow onion
  • 1 cup dry red wine
  • 1 1/2 cups water
  • 1 tablespoon chipotle chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 2 (14.5-ounce) can diced tomatoes, undrained
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
  • 2 tablespoons chopped green onions

Preparation

  1. Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble. Add wine; bring to a boil. Cook 3 minutes. Stir in 1 1/2 cups water, chile powder, and next 6 ingredients (through beans); bring to a boil. Partially cover, reduce heat, and simmer 2 hours (add more water if mixture becomes too thick). Ladle about 1 cup chili into each of 6 bowls; spoon 2 teaspoons sour cream over each. Sprinkle each with 2 teaspoons cheese and 1 teaspoon green onions.
Elisa Bosley,
October 2006

Nutritional Information

  • Calories: 282
  • Calories from fat: 25%
  • Fat: 7.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 23g
  • Carbohydrate: 24.3g
  • Fiber: 7.9g
  • Cholesterol: 51mg
  • Iron: 3.3mg
  • Sodium: 685mg
  • Calcium: 106mg