Saturday's Chili - Venison Chili

For this week's Saturday's Chili it's a Venison Chili. It's off the Cooking Light/My recipes website.  http://www.myrecipes.com/



Venison Chili
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.

Cooking Light NOVEMBER 2004

Yield: 4 servings (serving size: 1 1/2 cups)
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
Preparation
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 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.

Nutritional Information
Amount per serving
Calories: 319  Calories from fat: 12%  Fat: 4.1g  Saturated fat: 1.2g  Monounsaturated fat: 0.9g  Polyunsaturated fat: 1g Protein: 35.8g  Carbohydrate: 35.8g  Fiber: 12.5g  Cholesterol: 96mg  Iron: 6.6mg  Sodium: 941mg  Calcium: 87mg

http://www.myrecipes.com/recipe/venison-chili-0