Crockpot Venison Chili

My kids looooove chili.  So, since it was getting a bit chillier outside, I thought today would be a perfect day to make it.  After realizing that I was out of ground beef, I remembered that one my husband's customers had given us some ground venison.  Now, let me tell you, my kids devour venison.  It's one of their favorites.  But I refuse to tell them what it is.  Why, might you ask?  I once told them I was going to make deer for dinner, and they both burst out crying.  So now, to sneak in the flavor and reduce a little fat in our diets, I substitute venison every once and a while!

Crockpot Venison Chili

1 lb. ground venison
1 medium onion, chopped
2 large stalks celery, chopped
1 large green pepper, chopped
1 15 oz. can tomato sauce 
1 8 oz. can No Salt Added tomato sauce
2 15 oz. cans dark red kidney beans, one drained, one with juices
1 15 oz. can cannellini beans with liquid (I used Simple Truth Organic- it had less sodium than the other brands)
1 1/2 tsp. chili powder
1/2 tsp dried parsley
3/4 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground black pepper
Dash of Salsa Picante (I use Juanita's Hot.  You could probably use any hot sauce)

Brown the venison over medium-low heat.  Venison dries out quickly, so I cook it over lower heat.  It might take longer, but you don't run the risk of it becoming too dry.

Put all your ingredients in your slow cooker and mix 'em up.  Cook over low for 8 hours.

Garnish as desired!  We like to put ours in a bowl with Fritos, shredded cheese, sour cream and diced onions.  

Enjoy!







Nutrition Information provided by myfitnesspal.com