Venison, Sausage, and Black Bean Chili

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
Serves:
Units:

ingredients

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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"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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  1. 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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