Full Recipe

Venison Powerhouse Chili

INGREDIENTS
  • 1 fresh onion
  • 1 Tbsp minced garlic
  • 1 cup vegetable broth
  • 2 large carrots, diced
  • 1 red bell pepper, diced
  • 1-15oz can diced tomatoes
  • 1 1/3 cup tomato sauce, canned
  • 1/3 cup fresh cilantro, chopped
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1/4 tsp salt
  • 1 sweet potato, peeled and diced
  • 1-15oz can black beans (rinsed)
  • 1/2 cup frozen corn, thawed, drained
  • 1 lb ground or canned venison
GUIDE / INSTRUCTIONS
  • 1
    Coat a roasting pan/square head pan with spray. Sauted onions and garlic for 2 minutes.
  • 2
    Add half of the stock and bring to a boil over med/high heat. Reserve remaining vegetable stock for step 4.
  • 3
    Add carrots, red peppers, and chipotle pepper. Simmer uncovered over low-med heat for 10 minutes.
  • 4
    Add remaining stock, tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt. Stir occasionally. Continue to simmer over low heat, uncovered, for 15 minutes.
  • 5
    Steam sweet potatoes until soft (10-15 minutes).
  • 6
    Brown ground venison, or open and prepare canned venison.
  • 7
    Add beans, corn, sweet potatoes and venison to vegetable mixture. Simmer uncovered over low heat for 10 minutes.
NOTES

Can also be made in a slow-cooker. Add all ingredients and browned venison and cook on low for 3-4 hours, or until vegetables are tender. Look for low-sodium options for broth, tomatoes, and tomato sauce. Can substitute other ground meat (bison/beef/etc.)

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