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Greg's Venison Balsamic Chili
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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