I just heard a loud “Ew!” from the people reading this title. However, I promise you it is excellent and my husband would agree - and he was one of those who questioned it’s taste when hearing about it.
Being an “you only eat chili when it’s cold” purist, I know there are very few chili consumption days left. So, in researching heart healthy venison recipes, I found this on the This Mama Cooks web site and gave it a whirl. If you don’t have venison you can us ground turkey, chicken or lean beef. Since we have to watch our salt, I removed the salt. Use enough spices and you won’t need salt. I also left out the chili powder because the only one I had contained salt.
Healthy Slow Cooker Pumpkin and Bean Chili 1 medium yellow onion, chopped
1 red bell pepper, chopped
1 lb ground venison
3 cloves garlic, minced
½ tsp cayenne pepper
1 tsp oregano
1 ½ tsp cumin
2 ½ C no salt or low sodium beef stock - you can also use no salt beef bullion packets and make broth.
1 15 oz. cans black beans, drained and rinsed (calls for 2, but only used 1 because - you guessed it - that’s all I had in the cupboard!)
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pumpkin puree
1 quart bag of frozen tomatoes (it calls for a 14.5 oz can diced tomatoes, with juice - use no salt added)
Directions
Cook the ground meat until cooked through. Put in the slow cooker and then add all the rest of the ingredients. Mix thoroughly. Cook on low for 5-6 hours.
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The original recipe actually called for cooking the veggies with the venison before putting in the slow cooker. I just threw it all together and it was fine. Very tasty and almost creamy - make it now while there is still “cool” time, then save it for next fall!
Enjoy!
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