Ingredients
6
6 servings
- •1 ½ pounds ground venison
- •2 medium onions, chopped
- •1 large green bell pepper, chopped
- •1 tablespoon jalapeno pepper, seeded and minced
- •3 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1 (15 ounce) can pumpkin puree
- •⅓ cup chili powder
- •2 teaspoons smoked paprika
- •2 teaspoons ground cumin
- •1 teaspoon ground turmeric
- •1 pinch chipotle chile pepper, ground
Instructions
- Heat a large skillet over medium-high heat. Cook and stir venison, onions, bell pepper, and jalapeno in the hot skillet until venison is browned and crumbly and onions and peppers are soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add crushed tomatoes and pumpkin. Stir in chili powder, paprika, cumin, turmeric, and chipotle chile powder. Reduce heat and simmer for about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 238
- Carbohydrate: 25g
- Fat: 5g
- Fiber: 8g
- Protein: 28g
- Sugar: 5g
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