Venison, Sweet-Potato Chili with Chipotle

Venison, Sweet-Potato Chili with Chipotle

This venison slow-cooker recipe combines the appeal of sweet-potatoes with spicy chipotle heat. If you require less spice, lessen the added chili powder.

Start with Tender Venison

Some packets of meat have been labeled “stir-fry”. Those are the small bits from around the steaks that are left over after trimming the fat. These bits are perfect for this recipe. You might also use venison stew meat, but a little longer in the pot — to promote tenderness — would be advised.

Venison, Sweet-Potato Chili
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  • 2 sweet potatoes, peeled and diced
  • 2 cans (15 oz.) diced stewed tomatoes (with chili seasoning, if available)
  • 3/4 diced sweet onion
  • 2 celery stalks, sliced
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. ground cayenne pepper
  • 1 clove garlic, diced
  • 1 dried chipotle pepper, (only one dried pepper) ground
  • 1/2 Cup water
  • 1/2 tsp. Better than Bouillon, any flavor
  • 1 Tbsp. grapeseed oil -- or other high quality, low smoke-point oil
  • 1 lb. venison pieces
  • 1 (12 oz.) can black beans, drained and rinsed
  • 1 cup corn, fresh, canned, or frozen (your choice)
  • Sour cream (optional)
  1. Peel and dice sweet-potatoes.
  2. (For less heat, leave out the chili powder). Put sweet potatoes, stewed tomatoes, onion, celery, chili powder, cumin, cinnamon, sea salt, black pepper, cayenne pepper, garlic clove, and ground chipotle in a slow cooker.
  3. Dissolve Better than Bouillon in 1/2 cup water.and pour over top.
  4. Cook on high, stirring occasionally, for 2 or 3 hours or until sweet-potato is soft or just slightly underdone. This step is very forgiving; more or slightly less time according to your situation.
  5. Heat a large skillet to medium hot and brown venison in oil. Leave center of venison pieces slightly under-done.
  6. Add venison, black beans, and corn to pot.
  7. Cook until flavors are blended and venison is done to your preference - approximately another hour.
  8. Serve warm, with dollop of sour cream if desired.

Inspired by Sweet Potato Chili by salt&light on allrecipes.com

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Sweet-potato meh to Wow!

Though not a fan of sweet-potato dishes, I love their beautiful color and economical abundance in the fall. They’re good for you too ;)

Therefore, I created this recipe to satisfy the requirement for sweet-potatoes on the menu during the holidays.

Cooking is best with collaborators ;)

However, my son gets credit for suggesting I use chipotle peppers. They add a slight smokiness that is quite appealing with the venison and sweet-potatoes. This addition got raves from guests who like spicy food.

Make it family friendly…

In conclusion, — for a family meal, I would tone down the spices quite a bit.

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Spicy Yam Soup!

Spicy Yam Soup!

Spicy Yam Soup
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Spicy Yam Soup

  • 1 tsp butter
  • small onion, chopped
  • 2 yams, peeled and diced
  • 1 clove garlic, minced
  • 1 jalapeno pepper, diced with seeds
  • 4 cups water
  • 4 tsp Better than Bouillon
  • 1 tsp thyme
  • 1/2 tsp cumin
  • 1 can (15.5 oz) garbanzo beans
  • 1/2 uncooked shells
  • 2 Tbsp pea-nut butter
  • Sour cream (optional)
  1. Saute onion, diced yams, garlic, and jalapeno in butter.
  2. Add water and stir in Better than Bouillon and thyme and cumin.
  3. Add shells, heat to boiling and then simmer for approx 10 minutes (til yams are tender and noodles are soft)
  4. Add garbanzo beans and peanut butter and heat through.
  5. Ready to serve!
  6. (Optional - add a dollop of sour cream)
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