Ingredients
Scale
- 2 lbs ground venison
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can pinto beans, drained & rinsed
- 1 (15 oz) can diced tomatoes with green chiles, undrained
- 1 (8 oz) can tomato sauce
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- Optional toppings: shredded cheddar, sour cream, sliced green onions, cornbread
Instructions
- Add venison, onion, garlic, and bell pepper to slow cooker. Cook on HIGH 2 hours, breaking up meat with a fork.
- Stir in beans, tomatoes, tomato sauce, chili powder, cumin, paprika, cayenne, salt, pepper, and broth.
- Cover and cook on LOW 4 hours, or HIGH 2 hours more, until flavors meld and chili thickens.
- Serve hot with desired toppings.
Notes
- For extra depth, sear venison in a skillet first before adding to crockpot.
- 赵 Use turkey or beef if venison isn’t available—but venison is leaner and more flavorful.
- Frozen corn added at the end adds sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380 Kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 85 mg
