2 (15-ounce) cans black beans, drained and rinsed
1 (15 ½ ounces) can low sodium tomatoes
2 pounds ground venison, browned (or lean ground meat)
2 medium onions, coarsely chopped
1 green bell pepper, coarsely chopped
2 garlic cloves, crushed
3 tablespoons chili powder (or less, to taste)
1 teaspoon pepper
1 teaspoon cumin
2 celery stalks, chopped
Slow Cooker Venison Chili
Servings: 8
Ingredients:
Directions:
- Open beans and pour into colander. Rinse to remove sodium and add to slow cooker. Add remaining ingredients and stir. Cover and cook on low for 8 hours.
- To make on a stove, add ingredients to a large stock pot. After bringing ingredients to a boil, cover and simmer on low heat for 2 hours, stirring frequently to prevent burning on the bottom.
Notes & Tips:
Recipe courtesy of the Virginia Family Nutrition Program
Recipe Category
World Cuisine
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Slow Cooker Venison Chili
Servings: 8
Ingredients:
2 (15-ounce) cans black beans, drained and rinsed
1 (15 ½ ounces) can low sodium tomatoes
2 pounds ground venison, browned (or lean ground meat)
2 medium onions, coarsely chopped
1 green bell pepper, coarsely chopped
2 garlic cloves, crushed
3 tablespoons chili powder (or less, to taste)
1 teaspoon pepper
1 teaspoon cumin
2 celery stalks, chopped
Directions:
- Open beans and pour into colander. Rinse to remove sodium and add to slow cooker. Add remaining ingredients and stir. Cover and cook on low for 8 hours.
- To make on a stove, add ingredients to a large stock pot. After bringing ingredients to a boil, cover and simmer on low heat for 2 hours, stirring frequently to prevent burning on the bottom.
Notes & Tips:
Recipe courtesy of the Virginia Family Nutrition Program
Nutrition Facts
8 serving per container
Serving size 331g
| Amount Per Serving | ||
|---|---|---|
| Calories | 270 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 95mg | 32% | |
| Sodium 220mg | 10% | |
| Total Carbohydrate 24g | 9% | |
| Dietary Fiber 9g | 32% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 33g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 77mg | 6% | |
| Iron 6mg | 35% | |
| Potassium 889mg | 20% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.