Venison Chili Recipe
Our local venison is mild and tender - most deer spend their days munching in corn fields or nibbling people's gardens.
This is a really quick dish if you make up packets of the spices in advance.
Ingredients
- 1 Tablespoon olive oil
- 1 pound venison -- cubed
- 2 medium onions -- chopped
- 3 cloves garlic -- crushed
- 30 ounces canned tomatoes*
- 16 ounce can kidney beans - drained
- ½ teaspoon dried coriander
- ¼ teaspoon cloves, ground
- ¼ teaspoon allspice
- 2 teaspoons dried oregano
- 2 Tablespoons brown sugar, packed
- 2 Tablespoons chili powder
- 2 Tablespoons cumin powder
- Opt - to taste green chilies
- Any combination of canned tomatoes: chopped, whole, sauce, with added onions, herbs, etc - whatever you have on hand. If you use paste, thin it with water before measuring.
Directions
- Sauté Venison, Onions & Garlic in Olive Oil
- Add rest
- Simmer until warmed through. About 15 - 20 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 7 servings | |
| Calories 215 | |
| Calories from Fat 45 | 21% |
| Total Fat 5.09g | 6% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 418mg | 17% |
| Potassium 549mg | 16% |
| Total Carbs 25.01g | 7% |
| Dietary Fiber 6.7g | 22% |
| Sugars 9.72g | 6% |
| Protein 19.8g | 32% |
