Venison Chili

• Gluten free

• Meat

  • 2 lbs Venison, ground

• Produce

  • 3 cloves Garlic
  • 1 Green bell pepper
  • 2 (15.5 ounce cans Kidney beans
  • 2 Onions
  • 2 (14 ounce cans Tomatoes

• Canned Goods

  • 1 (28 ounce can Tomato puree

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 cup Chili powder
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 Cheese

Found on culinaryhill.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 1/4 cup chili powder
• 1 tablespoon cumin
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 2 pounds ground venison
• 2 (15.5 ounce) cans kidney beans, drained and rinsed
• 2 (14 ounce) cans diced tomatoes, undrained
• 1 (28 ounce) can tomato puree
• Shredded cheese, sour cream, and scallions for serving, optional

Directions

• Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes. Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper. Serve with preferred toppings including cheese, sour cream, and scallions.