Venison, Sausage, and Black Bean Chili

Submitted by Little Suzy Homemak

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 113.39 g spicy chicken sausage
• cooking spray
• 473.18 ml chopped onions
• 3 garlic cloves, minced
• 453.59 g venison loin, cut into 1/2 inch pieces
• 29.58 ml tomato paste
• 473.18 ml reduced-sodium fat-free chicken broth
• 236.59 ml chopped plum tomato
• 236.59 ml water
• 29.58 ml dried ancho chile powder
• 2.46 ml kosher salt
• 2.46 ml ground cumin
• 425.24 g black beans, rinsed and drained
• 59.14 ml 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.