Veggies and Venison Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8 servings
Ingredients
  • 1-1/2 to 2 pounds venison roast or steaks cut into bite size pieces
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 jalepeno or serrano peppers (or a combo), seeded and diced
  • 2 parsnips, peeled and diced
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon allspice
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1½ teaspoons cumin
  • 2-3 teaspoons chili powder depending on how much spice you want
  • 1½-2 teaspoons salt or smoked salt
  • 1 cup squash or pumpkin puree
  • 1 can black beans
  • 1 can red kidney beans or pinto beans
  • 1 cup tomato sauce
  • 15 oz can diced tomatoes
  • 1-2 cups low sodium beef stock - add until you get the consistency you desire
  • shot of whiskey (optional)
Instructions
  1. In a small bowl, add the garlic, vinegar, and all of the ground spices and salt.
  2. Mix together to form a paste.
  3. Add venison to the spice paste and massage it a bit to be sure all the bits of meat are spiced.
  4. Pour the venison and spices mixture into a crockpot along with onion, peppers and parsnips.
  5. Stir together and cook on low 2-3 hours or until venison is cooked through.
  6. Add all other remaining ingredients to crock pot and stir.
  7. Cook on low for 3 more hours up to 8 hours.
  8. Serve hot with your favorite chili toppings like cheese, sour cream, cilantro, and guacamole!
Notes
Any leftover chili is very easily frozen for future meals!
Nutrition Information
Calories: 395 Fat: 6g Carbohydrates: 45g Sodium: 620mg Fiber: 13g Protein: 43g
Recipe by at https://www.cookingupclean.com/venison-chili/