Venison, Black Bean, & Sweet Potato Chili

I am FREEZING! It's finally winter here in Texas. Well, for today anyway. Don't ask me about tomorrow-- it will probably be 80 by the weekend. Texas weather is insane. Just know if you are planning to visit this great state-- wear layers and pack a wide range of clothing choices. You're welcome!

Now, on to how we are going to warm our bellies on this very cold night! Chili! And not just any chili. Venison chili. My husband is an avid hunter and was able to fill our freezer to the brim this year with some hearty venison (AKA Deer meat). I really didn't like the taste of venison when we started eating it about 5 years ago. But over the years I have come to love it and now I even prefer it over beef. Maybe I am becoming a pioneer woman, after all. ;)

I should also note, if you don't have venison you can totally sub in ground beef! So don't panic. You can still enjoy this chili goodness.

Venison, Black Bean & Sweet Potato Chili
3 pounds ground Venison
1 medium size Onion
3 Garlic cloves
2 medium size Sweet Potatoes
1 15oz Can Black Beans (drained)
1 15oz Can Diced Tomatoes
1 15oz Can Tomato Sauce
1 Tsp Cumin
1/2 Tsp Smoked Paprika
2 TBL Chili Powder
2 TBL Extra Virgin Olive Oil (or healthy cooking oil of choice)
Salt to taste
Optional Toppings: Fresh chopped cilantro, avocado, hot sauce...

In a large heavy bottom pot add your oil and turn on med/high heat. Make sure all of your veggies are prepped: Chop onion, mince garlic, peel and chop sweet potatoes into 2 inch cubes. Open your cans and drain your beans. In a small/medium size pot add your cubed sweet potatoes and cover with water. Cover with a lid and cook on med/high heat until partially cooked through. While that is cooking, add your onion to your pot and stir until softened-- about 3 minutes. Then add your ground venison. Salt your meat. Don't be too heavy handed. You can always add more later if needed. Once your venison is browned, add your canned items and spices. If the mixture seems a little dry, you can add a little water. But just add a little at a time. Turn your pot to medium/low heat, cover and let the mixture simmer. Once the potatoes are partially cooked through, drain them and add to the chili. Cover and let chili simmer for about 15 minutes. Taste and add salt if needed. Serve and enjoy!!

Pairing this chili with a clean eating cornbread will pretty much take it over the top! 

And then of course, my taste tester/wannabe Chopped judge approved.

Stay warm, my friends!