Ingredients
6
6 servings
- •1 onion, diced
- •1 tablespoon minced garlic
- •2 pounds ground venison
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can pinto beans, rinsed and drained
- •2 (14.5 ounce) cans diced tomatoes with green chile peppers
- •1 (14.5 ounce) can tomato sauce
- •1 (14 ounce) can beef broth
- •1 tablespoon ground cumin
- •1 tablespoon dried oregano
- •1 tablespoon paprika
- •1 tablespoon ancho chili powder
- •1 tablespoon white sugar
- •½ teaspoon ground black pepper
- •¼ teaspoon red pepper flakes
Instructions
- Saute onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison and cook until browned, about 7 minutes.
- Add all 3 types of beans, diced tomatoes with green chiles, tomato sauce, broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 372
- Carbohydrate: 42g
- Fat: 5g
- Fiber: 15g
- Protein: 42g
- Sugar: 3g
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