NUTRITION

SERVINGS

INGREDIENTS

6 oz ground venison

0.5 cup cooked kidney beans

0.5 cup crushed tomatoes

0.5 cup diced yellow onion

0.5 cup diced green bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp ancho chili powder

1 tsp unsweetened cocoa powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 cup water

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, bell pepper, and minced garlic until the vegetables are soft and fragrant.

• 2

  Add the ground venison to the pot and cook until browned, using a wooden spoon to break the meat into small crumbles.

• 3

  Stir in the ancho chili powder, cocoa powder, ground cumin, sea salt, and black pepper, allowing the spices to toast for one minute to release their oils.

• 4

  Pour in the crushed tomatoes, kidney beans, and water, stirring well to combine all ingredients and scrape any browned bits from the bottom of the pot.

• 5

  Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the chili to thicken and the complex flavors to develop.