Venison Chili

Randy Mayor; Cindy Barr

Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 12%
  • Fat: 4.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1g
  • Protein: 35.8g
  • Carbohydrate: 35.8g
  • Fiber: 12.5g
  • Cholesterol: 96mg
  • Iron: 6.6mg
  • Sodium: 941mg
  • Calcium: 87mg

Ingredients

  • Cooking spray
  • 1 pound ground venison
  • 1 cup chopped sweet onion
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can red kidney beans, rinsed and drained

Preparation

  1. Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
  2. Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
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