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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Little Suzy Homemaker's Note:

    From Cooking Light. September 2008. We have a freezer full of venison every year so this will be a nice variation to our usual line-up of dishes to use it all.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
    2. 2
      Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
    3. 3
      Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
    4. 4
      Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
    5. 5
      Stir in black beans; cook 10 minutes or until thoroughly heated.
    6. 6
      Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Venison, Sausage, and Black Bean Chili

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.5
     
    Calories from Fat 56
    18%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.9 g
    9%
    Cholesterol 62.0 mg
    20%
    Sodium 633.9 mg
    26%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 12.6 g
    50%
    Sugars 6.4 g
    25%
    Protein 22.9 g
    45%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    goat cheese

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