Award Winning Venison Chili (Easy Crockpot Recipe)
Try this Award-Winning Venison Chili Recipe! This easy crockpot recipe is full of vegetables and flavor. This lean chili is rich in spices, with a touch of sweetness, and perfect for serving a large crowd.
Servings: 8
Calories: 362kcal
Equipment
- Crockpot
- Large pot or large frying pan
- Cutting Board
- Sharp Knife
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Red Onion chopped
- 1 Red Bell Pepper chopped
- 1 Jalapeno seeds removed and chopped
- 1 pound Ground Venison
- 3 Garlic Cloves minced
- 8 ounces Mushrooms chopped
- 28 ounces Crushed Tomatoes
- 28 ounces Vegetarian Baked Beans do not drain
- 28 ounces Diced Tomatoes
- 6 ounces Tomato Paste
- 3 tablespoons Chili Powder
- 1.5 teaspoons Paprika
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ⅛ teaspoon Cayenne Pepper
- 2 tablespoons Brown Sugar
Instructions
- In a large sauté pan or soup pot at medium, sauté onion, pepper, jalapeno, mushrooms and venison until vegetables are soft and meat is brown.
- Add the garlic and stir for about 30 seconds until fragrant.
- Transfer the mixture to crock pot.
- Add crushed tomatoes, diced tomatoes, tomato paste and vegetarian baked beans. Stir to mix together.
- Add the spices: chili powder, cumin, paprika, onion powder, garlic powder, salt, cayenne pepper and brown sugar. Stir to mix together.
- Cook on low 6-8 hours or high 4-6 hours.
- Serve with cornbread, shredded cheese, sour cream or tortilla chips!
Nutrition
Serving: 8g | Calories: 362kcal | Carbohydrates: 58g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 1.678mg | Potassium: 2.077mg | Fiber: 12g | Sugar: 31g | Vitamin A: 3.636IU | Vitamin C: 60mg | Calcium: 143mg | Iron: 9mg