Easy Venison Chili for the Texture Sensitive
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By Ellie Siverson
Easy Venison Chili for the Texture Sensitive
7 steps
Cook:1h
My fiancé and I both have major texture issues so we keep our recipes super simple and stick to non-slimy textures. We use different types of beans to help add a little variety and the corn adds the perfect touch of sweetness. Most of our recipes are made with a large household in mind. This one can easily feed 12 people, but we have yet to have leftovers as at least half of us have seconds! Feel free to substitute beef in for venison, it tastes great either way, but we prefer the venison version over here.
Updated at: Wed, 16 Aug 2023 20:22:51 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
33
High
Nutrition per serving
Calories535.3 kcal (27%)
Total Fat13.4 g (19%)
Carbs69.2 g (27%)
Sugars5.9 g (7%)
Protein39.3 g (79%)
Sodium1059.7 mg (53%)
Fiber15.7 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Heat the oil in a small stock pot on medium high
CooktopHeat
Pot
Spatula
oil3 TbspStep 2
Add in your seasonings and simmer for about a minute to help bring out the flavors, using the spatula to stir and prevent burning
chili powder1 ½ Tbsp
salt1 pinch
garlic powder½ Tbsp
creole seasoning½ tspStep 3
Add in your venison and use the spatula to break it into whatever size pieces you prefer (we usually do medium to large chunks) and cook thoroughly
Ground Venison2 lbsStep 4
Add your tomato juice, all of your beans, and your corn
Tomato Juice6 cups
Chili Beans2 cans
cans pinto beans2 
Dark Red Kidney Beans2 cans
cans corn2 Step 5
Bring entire dish to a boil and reduce heat to low
Step 6
Simmer 30-45minutes, stirring occasionally to prevent burning
Step 7
Let cool slightly and serve!
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