Veggies and Venison Chili
Total time
Author: Kari - Cooking Up Clean
Recipe type: Soup
Serves: 8 servings
- 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)
- In a small bowl, add the garlic, vinegar, and all of the ground spices and salt.
- Mix together to form a paste.
- Add venison to the spice paste and massage it a bit to be sure all the bits of meat are spiced.
- Pour the venison and spices mixture into a crockpot along with onion, peppers and parsnips.
- Stir together and cook on low 2-3 hours or until venison is cooked through.
- Add all other remaining ingredients to crock pot and stir.
- Cook on low for 3 more hours up to 8 hours.
- Serve hot with your favorite chili toppings like cheese, sour cream, cilantro, and guacamole!
Any leftover chili is very easily frozen for future meals!
Calories: 395 Fat: 6g Carbohydrates: 45g Sodium: 620mg Fiber: 13g Protein: 43g
Recipe by at https://www.cookingupclean.com/venison-chili/
3.5.3239