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Venison-Vegetable Chili




Source of Recipe


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Recipe Introduction


servings 8
points 5 (1 cup)


List of Ingredients




Cooking spray
2 pounds lean, boned venison loin, cut into 1-inch cubes
2 tablespoons sliced green onions
1 cup diced red bell pepper
1 cup diced carrot
2 tablespoons minced jalapeño pepper
3 garlic cloves, minced
1/4 cup masa harina or cornmeal
1 teaspoon ground cumin
1/2 cup tequila
1 teaspoon unsweetened cocoa
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke), optional
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (14 1/4-ounce) can no-salt-added beef broth
1 (10-ounce) package frozen whole-kernel corn, thawed
1/2 cup chopped fresh cilantro

Recipe



Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.
Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.


NUTRITION PER SERVING
CALORIES 249(25% from fat); FAT 7g(sat 2.5g,mono 1.9g,poly 1.5g); PROTEIN 30g; CHOLESTEROL 77mg; CALCIUM 43mg; SODIUM 296mg; FIBER 2.3g; IRON 6.1mg; CARBOHYDRATE 16.6g