Venison-Pumpkin Chili
Description
A can of pumpkin puree adds creamy texture to this interesting no-bean chili made with ground venison.
Ingredients
•
1 1/2 pounds ground venison
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2 medium onions, chopped
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1 large green bell pepper, chopped
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1 tablespoon jalapeno pepper, seeded and minced
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3 cloves garlic, minced
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1 (28 ounce) can crushed tomatoes
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1 (15 ounce) can pumpkin puree
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1/3 cup chili powder
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2 teaspoons smoked paprika
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2 teaspoons ground cumin
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1 teaspoon ground turmeric
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1 pinch chipotle chile pepper, ground
Directions
1
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.
2
Add crushed tomatoes and pumpkin. Stir in chili powder, paprika, cumin, turmeric, and chipotle chile powder. Reduce heat and simmer for about 30 minutes.