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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
cooking spray |
1 pound ground venison |
1 cup chopped sweet onion |
1 cup chopped green bell pepper |
4 garlic cloves, minced |
1 jalapeño pepper, seeded and chopped |
2 tablespoons chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon ground red pepper |
1/2 teaspoon freshly ground black pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 tablespoon tomato paste |
1 (15-ounce) can red kidney beans, rinsed and drained |
Directions:
1. 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.
2. 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.
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