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

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.

Bill and Cheryl Jamison
Recipe by Cooking Light September 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

291 calories; calories from fat 22%; fat 7.1g; saturated fat 3.3g; mono fat 2.1g; poly fat 1g; protein 36.8g; carbohydrates 20.7g; fiber 5.5g; cholesterol 132mg; iron 5.9mg; sodium 928mg; calcium 105mg.
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