Venison Chili

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 15 ounce kidney beans red rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 2 tablespoons chili powder 
• 14 ounce less-sodium chicken broth fat-free canned
• 4  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 1 pound ground venison 
• 1  jalapeno seeded chopped
• 0.5 teaspoon salt 
• 1 cup onion sweet chopped
• 1 tablespoon tomato paste 

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add venison; cook 3 minutes or until browned, stirring to crumble.
3. Remove from pan with a slotted spoon. Cover and keep warm.
4. Reduce heat to medium.
5. Add onion, bell pepper, garlic, and jalapeo to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper).
6. Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes.
7. Add red kidney beans; cook, uncovered, 15 minutes.