Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 196.81 Kcal (824 kJ) | ||
| Calories from fat | 37.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 6% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 395.48mg | 16% | |
| Potassium | 320.71mg | 7% | |
| Total Carbs | 13.33g | 4% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 27.86g | 56% | |
| Vitamin C | 57.9mg | 96% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 24.9mg | 138% | |
| Calcium | 56.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 73.13 Kcal (306 kJ) | ||
| Calories from fat | 13.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 6% | |
|---|---|---|---|
| Cholesterol | 7.58mg | 7% | |
| Sodium | 146.95mg | 16% | |
| Potassium | 119.17mg | 7% | |
| Total Carbs | 4.95g | 4% | |
| Sugars | 2.24g | 24% | |
| Dietary Fiber | 1.36g | 15% | |
| Protein | 10.35g | 56% | |
| Vitamin C | 21.5mg | 96% | |
| Vitamin A | 0.5mg | 41% | |
| Iron | 9.2mg | 138% | |
| Calcium | 21mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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