Chuck's Venison Chili

• Gluten free

• Meat

  • 1 lb Venison, ground

• Produce

  • 1 (15 ounce can Black beans
  • 1/2 cup Corn, fresh or frozen
  • 1 clove Garlic
  • 1 Jalapeno pepper
  • 1 (15 ounce can Kidney beans, red
  • 1/2 Onion, medium
  • 1 tsp Oregano, dried
  • 1 (14.5 ounce can Tomatoes

• Condiments

  • 1 (14.5 ounce can Tomato sauce

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on sweetloveandginger.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 lb ground venison
• ½ a medium onion, chopped
• 1 clove garlic minced
• 1 jalapeño pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can red kidney beans, drained & rinsed
• 1 (15 ounce) can black beans
• ½ cup corn, fresh or frozen
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can tomato sauce
• Salt & pepper to taste

Directions

• Heat oil over medium high heat in a large thick bottomed sauce pan or dutch oven. Add venison, and onion, and cook until the venison is browned breaking it up into crumbles.
• Add garlic jalapeno, and spices stirring well to combine.
• Stir in the beans, corn, and tomatoes until well blended.
• Bring to a boil and reduce to a simmer. Cover and cook for 8 to 10 minutes.
• Remove from heat and serve.