Veggie and Ground Venison Chili Recipe
This will be the best venison chili recipe ever thanks to the use of your slow cooker.
Servings 8 -10 servings
Ingredients
- 2 pounds of ground venison
- 5 carrots peeled and sliced into thin medallions
- 1 medium sized sweet onion
- 3 ears of blanched fresh corn cut off of the cob
- 1- jalapeno membrane and seeds removed, finely diced
- 1- small red chili pepper seeded and membrane removed, finely diced
- 1- sweet bell pepper seeded and diced
- 14 oz. can of canned small-diced tomatoes (I use the low-salt variety)
- 1 - 28 oz. can of tomato sauce
- 1 - 32 oz. box of low-sodium chicken stock
- 2 tablespoons of Signature Chili Seasoning
Instructions
- Cook the ground venison in a 10" skillet until it's browned and cooked through. As it cooks, break it up into small bite-sized pieces.
- If you haven't already prepped your vegetables, prep them as the meat cooks (as in the ingredient list).
- Add your vegetables, the cooked venison, and the box of chicken stock into the slow cooker.
- Cook the chili for at least 8 hours. If you're at home, you may lift the lid and stir occasionally, but it's best if you plug it in and leave it. You can cook this up to 10 hours.
Notes
- I created this easy venison chili recipe to satisfy my own requirements for a low sodium, low carb, low fat diet.
- This is a fairly spicy chili recipe. Dial down the heat by omitting the red chili pepper.
- This is a "thinner" chili. As it cooks down, it will slightly thicken. If you want a thicker chili, add three tablespoons of Masa to the crockpot, turn to high, and leave the lid off for 15 minutes. It will tighten up for you.