Venison-Vegetable Chili

HOWARD L. PUCKETT

Yield: 8 servings (serving size: 1 cup chili and 1 tablespoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 25%
  • Fat: 7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 30g
  • Carbohydrate: 16.6g
  • Fiber: 2.3g
  • Cholesterol: 77mg
  • Iron: 6.1mg
  • Sodium: 296mg
  • Calcium: 43mg

Ingredients

  • Cooking spray
  • 2 pounds lean, boned venison loin, cut into 1-inch cubes
  • 2 tablespoons sliced green onions
  • 1 cup diced red bell pepper
  • 1 cup diced carrot
  • 2 tablespoons minced jalapeño pepper
  • 3 garlic cloves, minced
  • 1/4 cup masa harina or cornmeal
  • 1 teaspoon ground cumin
  • 1/2 cup tequila
  • 1 teaspoon unsweetened cocoa
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke), optional
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (14 1/4-ounce) can no-salt-added beef broth
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 1/2 cup chopped fresh cilantro

Preparation

  1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.
  2. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.
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