FOUR SEASON VENISON CHILI

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Ingredients

Prep Prep: 15 minutes
Cook Cook: 1 hour 15 minutes
Servings Servings: 8

What do I need?

  • 2 tbsp. olive oil
  • 2 onions, chopped
  • 1 green bell pepper, stemmed, seeded, and chopped (substitute carrots, celery, corn, or zucchini)
  • ¼ cup chili powder
  • 2 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 2 tsp. chipotle chili powder
  • 2 tsp. dried thyme
  • 1 tsp. ground coriander
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 8 cloves garlic, minced
  • 2 lbs. ground Four Seasons ground venison
  • 2 (15.5 oz.) cans kidney beans, drained and rinsed
  • 2 (10 oz.) cans diced tomatoes
  • 1 (4 oz.) can diced green chilies
  • 1 (14 oz.) can fat-free, less-sodium chicken broth
  • 1 tbsp. tomato purée
  • 1 bay leaf
  • Shredded cheese, scallions, and sour cream for serving

Method

1

In a large pot, heat oil over medium-high heat. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, salt, and pepper. Cook until vegetables have softened, 7 to 10 minutes.
2

Stir in garlic until fragrant, about 30 seconds. Add venison and brown, breaking up the clumps with a spoon, about 5 minutes.
3

Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer. Cover, and cook for 30 minutes. Remove lid and continue to simmer for an additional 30 minutes. Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.