Venison, Sausage, and Black Bean Chili

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• ¼ lb spicy chicken sausage
• cooking spray
• 2 cups chopped onions
• 3 garlic cloves , minced
• 1 lb venison loin , cut into 1/2 inch pieces
• 2 tablespoons tomato paste
• 2 cups reduced-sodium fat-free chicken broth
• 1 cup chopped plum tomato
• 1 cup water
• 2 tablespoons dried ancho chile powder
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• 15 ounces black beans , rinsed and drained
• ¼ cup crumbled goat cheese
• jalapeno , sliced (optional)

Directions:

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. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
3. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
4. Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
5. Stir in black beans; cook 10 minutes or until thoroughly heated.
6. Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.