Crockpot Venison Chili

I think I originally found this recipe on the weight watchers site a few years ago. It’s a simple turkey chili recipe that’s cooked on the stove top. I found that it’s very versatile, in that you can use ground turkey, ground beef, and… ground venison. AND I’ve recently discovered it’s even easier to make in a crockpot. 


1-2 tsp minced garlic (fresh or jarred)

1/2 a yellow onion, finely chopped

1-28oz can of crushed tomatoes (Tuttorosso in the green can is my personal choice)

2-3 tbsp chili powder

1 tsp cumin

a sprinkle of ground red pepper (we only like a little heat, but have at it if you like more)

salt and pepper

1 lb ground venison

1-15oz can of dark red kidney beans, drained and rinsed

Set crockpot to low. Add garlic, onion, crushed tomatoes, chili powder, cumin, ground red pepper, and salt and pepper. Stir until all spices are incorporated. Add ground venison (this can be added completely frozen or thawed). Make sure the venison is covered with the sauce. Set the timer for 2.5 hours, and let the crockpot do it’s thing. After 2.5 hours, use a wooden spoon or spatula to break up the venison; it should crumble easily. Next, add the kidney beans, stir, and set the timer for 1 more hour. Once the hour is up, stir again and spoon into serving bowls. We usually have our chili with some kind of bread product (tonight, Harry had biscuits and I had rye), spooning a little chili directly onto the bread and taking a bite.

Note: this chili tastes even better the next day. Just pop it in the microwave for a couple of minutes and enjoy! 




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