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Venison Chili

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I live in an area full of deer-hunters. Neither my husband or myself hunt but we like venison, and every so often we are fortunate enough to get some from friends. Here is a recipe for all you hunters and venison fans out there. It comes from my Southern Style Diabetic Cooking book. Hope you like it. One thing to watch out for, though is the sodium content. It’s pretty high.

Venison Chili
(10 servings – 1 ¼ cup each)

• 4 slices bacon, cut into ½ inch pieces
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 1 ½ lb. ground venison
• 1 16-oz can kidney beans, undrained
• 3 cups water
• 1 28-oz can chopped tomatoes, undrained
• 1 Tbsp. chili powder
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. garlic powder

Cook the bacon in a large skillet until crisp. Drain well and discard the drippings. Heat the oil and sauté the onion, bell pepper and celery for 3-4 minutes. Add the venison and cook over medium heat until meat is browned, stirring to crumble. Transfer the venison, bacon and all remaining ingredients to a large stockpot and bring to a boil. Cover, reduce heat and simmer for 1½ hours, stirring occasionally.

Nutritional Analysis:
Calories – 186
From Fat – 55
Total Fat – 6gm
Sat Fat – 1gm
Cholesterol – 59mg
Sodium – 598mg
Carbs – 14gm
Fiber – 3gm
Sugars – 5gm
Protein – 20gm

Diabetic Exchanges:
1 Starch
2 Lean Meat

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