Easy Venison Chili
Author: Thyme and Tarragon
Recipe type: Soup
- 1 pound ground venison
- ½ medium yellow onion diced
- 1 tablespoon minced garlic
- 28 ounce fire roasted diced tomatoes
- 2 - 15 ounce cans pinto beans drained
- 8 ounce can tomato sauce
- ½ cup gluten free chicken broth
- ½ dried ancho chili pepper - seeded and torn into small pieces
- 2 teaspoons chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- In large pot brown ground venison.
- Add onion and garlic. Stir and cook for one minute.
- Add all other ingredients and stir.
- Tear ½ of a dried ancho chili pepper into small pieces and add to the pot. Stir.
- Simmer on low heat for 30 minutes.
- Add grated goat cheese or sliced avocado on top or chili and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/easy-venison-chili/
3.5.3226