Close
Photo: Randy Mayor; Cindy Barr
Active Time:30 minsTotal Time:1 hr 15 minsServings:4Yield:1 1/2 cupsJump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:4Yield:1 1/2 cups
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:1 1/2 cups
Yield:
1 1/2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray1poundground venison1cupchopped sweet onion1cupchopped green bell pepper4garlic cloves, minced1jalapeño pepper, seeded and chopped2tablespoonschili powder½teaspoonsalt½teaspoonground cumin½teaspoonground red pepper½teaspoonfreshly ground black pepper1(14.5-ounce) can diced tomatoes, undrained1(14-ounce) can fat-free, less-sodium chicken broth1tablespoontomato paste1(15-ounce) can red kidney beans, rinsed and drained
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
1poundground venison
1cupchopped sweet onion
1cupchopped green bell pepper
4garlic cloves, minced
1jalapeño pepper, seeded and chopped
2tablespoonschili powder
½teaspoonsalt
½teaspoonground cumin
½teaspoonground red pepper
½teaspoonfreshly ground black pepper
1(14.5-ounce) can diced tomatoes, undrained
1(14-ounce) can fat-free, less-sodium chicken broth
1tablespoontomato paste
1(15-ounce) can red kidney beans, rinsed and drained
DirectionsHeat 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, salt, cumin, red pepper and and 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.Originally appeared: Cooking Light
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, salt, cumin, red pepper and and 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.
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, salt, cumin, red pepper and and 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.
Originally appeared: Cooking Light
Rate ItPrint
Nutrition Facts(per serving)319Calories4gFat36gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
