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Venison, Sausage, and Black Bean Chili

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield

4 servings (serving size: 1 cup chili and 1 tablespoon crumbled goat cheese)

Venison's robustness makes this dish stand out. Use jalapeño-flavored or andouille chicken sausage to lend fire to the dish, or blunt the spice with mild goat cheese, or substitute sour cream.

Ingredients

  • 1/4 pound spicy chicken sausage
  • Cooking spray
  • 2 cups chopped onion (about 2 medium)
  • 3 garlic cloves, minced
  • 1 pound boneless venison loin, trimmed and cut into 1/2-inch pieces
  • 2 tablespoons tomato paste
  • 2 cups fat-free, less-sodium chicken broth
  • 1 cup chopped plum tomato (about 2 medium)
  • 1 cup water
  • 2 tablespoons ancho chile powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/4 cup (1 ounce) crumbled goat cheese
  • Jalapeño pepper slices (optional)

Nutrition Information

  • calories 291
  • caloriesfromfat 22 %
  • fat 7.1 g
  • satfat 3.3 g
  • monofat 2.1 g
  • polyfat 1 g
  • protein 36.8 g
  • carbohydrate 20.7 g
  • fiber 5.5 g
  • cholesterol 132 mg
  • iron 5.9 mg
  • sodium 928 mg
  • calcium 105 mg

How to Make It

  1. Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; sauté minutes or until onion is tender, stirring to crumble sausage. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until venison is tender. Stir in black beans; cook 10 minutes or until thoroughly heated. Top each serving with crumbled goat cheese. Serve with jalapeño slices, if desired.