Slow Cooker Venison Chili
Spicy venison chili filled with veggies, full of flavor!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
- 1 lb. ground venison
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 1 cup white onion diced
- 1 jalapeño minced
- 1 Poblano or Aneheim pepper diced
- 1 yellow bell pepper diced
- 1.25 oz. pkt. Mccormick Chili Seasoning Packet
- 14 oz. can beef broth (or one 12 oz. can of beer)
- 1 cup water
- 14.5 oz. can diced tomatoes with jalapeños
- 15 oz. can black beans drained
- 15 oz. can kidney beans drained
- 6 oz. can tomato paste
In a non-stick skillet set to medium heat brown the venison, while the meat is cooking season it with a sprinkle over the salt, pepper, and onion powder.
Add the meat to the slow cooker.
Add all the rest of the ingredients.
Set the slow cooker to low for 8 hours.
Ladle the chili in bowls, and top with cheese, and green onions, serve with cornbread.
Cubed venison stew meat or a small venison roast cut into cubes can be used instead of the ground venison. No need to brown the meat. The cooking time remains the same.
Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/8 of the recipe and do not include toppings.
Calories: 263kcal | Carbohydrates: 33g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 610mg | Potassium: 1092mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2670IU | Vitamin C: 54.3mg | Calcium: 84mg | Iron: 6.5mg