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    You are in: Home / Recipes / Venison Black Bean Chili Recipe
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    Venison Black Bean Chili

    Average Rating:

    1 Total Reviews

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    • on April 29, 2014

      For now, 3 stars, please see my rating system. The directions referred to salt and pepper and butter, but didn't list them in the ingredients. If the chef adjusts the recipe, please let me know so I can reconsider my rating. Because coconut oil has a very high smoke point, I used it to brown the venison cubes. I used butter for the onions sautéed on medium low (the Italian way!) The sauce was rather soupy, but it covered the venison cubes during 1.5 hours of simmering. I realize that Texas chili uses no beans at all, but we plan to add an additional can of black beans next time. As for spice, I judged this as pleasant spiciness, while DH claims it burned his lips (although he loved it); so we will consider using only 1 chipotle pepper next time. Served with a complementary Broccoli Cornbread. We both appreciated that the venison did not overcook during this process! Made for Spring 2014 Pick A Chef.

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    Nutritional Facts for Venison Black Bean Chili

    Serving Size: 1 (562 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.6
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 1.7 g
    Cholesterol 40.8 mg
    Sodium 453.6 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 8.8 g
    Sugars 3.9 g
    Protein 58.6 g

    The following items or measurements are not included:

    chipotle chiles in adobo

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