CHIPOTLE BUTTERNUT VENISON CHILI

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Chipotle Butternut Venison Chili image

I was looking for a recipe to use up a butternut squash that was given to me and decided to go out on my own and make a chili. This has a nice amount of heat with the chipotle and no gamey taste. My kids (4 and 19m) gobbled it up with the addition of sour cream, shredded cheddar and a glass of milk.

Provided by Huntergirl

Categories     Deer

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
salt
pepper
1 lb ground venison or 1 lb lean beef
1 cup green pepper, chopped
1 cup onion, chopped
2 garlic cloves
1 (15 ounce) can diced tomatoes
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
2 1/2 teaspoons chipotle chiles in adobo
1 teaspoon salt

Steps:

  • Preheat oven to 400 degrees.
  • Spray a cookie sheet or jelly roll pan with cooking spray.
  • Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper.
  • Bake for 10 to 15 minutes or until tender but not mushy. Set aside.
  • Brown meat with green pepper, onion and garlic until no longer pink.
  • Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt.
  • Simmer for 15 minutes.
  • Add butternut squash and simmer another 10 minutes.

Nutrition Facts : Calories 402.1, Fat 12.7, SaturatedFat 4.5, Cholesterol 90.8, Sodium 980.6, Carbohydrate 39.9, Fiber 11.1, Sugar 7, Protein 34.8

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