Venison, Sausage, and Black Bean Chili

Name: Venison, Sausage, and Black Bean Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1/4 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; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; 15 ounces black beans, rinsed and drained; 1/4 cup crumbled goat cheese; jalapeno, sliced (optional)

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Recipe 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.

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READY IN: 1hr 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

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
¹⁄₂

teaspoon kosher salt
¹⁄₂

teaspoon ground cumin
15

ounces black beans, rinsed and drained
¹⁄₄

cup crumbled goat cheese
jalapeno, sliced (optional)

DIRECTIONS

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

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