Venison, Sausage, and Black Bean Chili

Ingredients

• 2 tablespoons ancho chile powder 
• 15 ounce no-salt-added black beans rinsed drained canned
• 0.3 pound spicy chicken sausage 
• 2 cups less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 1 ounce goat cheese crumbled
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon kosher salt 
• 2 cups onion chopped ( 2 medium)
• 1 cup plum tomatoes chopped ( 2 medium)
• 2 tablespoons tomato paste 
• 1 pound loin of swordfish boneless trimmed cut into 1/2-inch pieces
• 1 cup water 

Equipment

• frying pan
• dutch oven

Directions

1. Remove casings from sausage.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add sausage, onion, and garlic to pan; saut minutes or until onion is tender, stirring to crumble sausage.
4. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
5. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until venison is tender. Stir in black beans; cook 10 minutes or until thoroughly heated. Top each serving with crumbled goat cheese.
6. Serve with jalapeo slices, if desired.