Venison, Sausage, and Black Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Venison's robustness makes this dish stand out. Use jalapeño-flavored or andouille chicken sausage to lend fire to the dish, or blunt the spice with mild goat cheese, or substitute sour cream. Ingredients:
1/4 pound spicy chicken sausage |
cooking spray |
2 cups chopped onion (about 2 medium) |
3 garlic cloves, minced |
1 pound boneless venison loin, trimmed and cut into 1/2-inch pieces |
2 tablespoons tomato paste |
2 cups fat-free, less-sodium chicken broth |
1 cup chopped plum tomato (about 2 medium) |
1 cup water |
2 tablespoons ancho chile powder |
1/2 teaspoon kosher salt |
1/2 teaspoon ground cumin |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1/4 cup (1 ounce) crumbled goat cheese |
jalapeño pepper slices (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; sauté 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, reduce heat, and simmer 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 jalapeño slices, if desired.
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