Ingredients

• Cooking spray
• 1 pound ground venison
• 1 cup chopped sweet onion
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 tablespoon tomato paste

1 (15-ounce) can red kidney beans, rinsed and drained.

Step 1

• Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.

Step 2

• Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (salt, cumin, and red and black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.