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Greg's Venison Balsamic Chili
Course
Main Course
Servings
8
Author
Amye Melton
Ingredients
1 1/2
lb
ground venison
1
Tbsp.
extra virgin olive oil
1/4
c.
onion
finely minced
2
cloves
garlic
minced
1
(26.46-oz.)
Pomi finely chopped tomatoes
1
(10-oz.)
Rotel Chili Fixin's
2
Tbsp.
chili powder
1/4
c.
balsamic vinegar
1
tsp.
salt
1-2
dashes
hot sauce
1
tsp.
ground cumin
1
Tbsp.
Worcestershire sauce
1
pkt.
Pyure sweetener
optional
1
(15-oz.)
can black soy beans
rinsed and drained
Instructions
Heat olive oil in a Dutch oven.
Add onion and saute until soft.
Add garlic and sauce until fragrant.
Add venison and cook until brown. Drain fat if desired.
Add tomatoes, Rotel, chili powder, balsamic vinegar, salt, hot sauce, cumin, Worcestershire and Pyure. Stir to combine.
Stir in black soy beans.
Simmer for about 1 hour.
Notes
Nutritional Information:
Net Carbs: 7 g.; Fat: 8 g.; Protein: 17 g.; Calories 191