Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Barbara Lauterbach
Recipe by Cooking Light November 2004

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

319 calories; calories from fat 12%; fat 4.1g; saturated fat 1.2g; mono fat 0.9g; poly fat 1g; protein 35.8g; carbohydrates 35.8g; fiber 12.5g; cholesterol 96mg; iron 6.6mg; sodium 941mg; calcium 87mg.
Advertisement