Easy Elk Chili

Howard L. Puckett

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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.
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