[trg_recipe template=”recipe” img_alt=”Venison Recipe: Chipotle Pumpkin Black Bean Venison Chili” img_caption=”Pictured – Chipotle Pumpkin Black Bean Venison Chili” imgwidth=”500″ imgheight=”333″ img_align=”center” summary=”” method_heading=”Instructions” other_notes=”Cooking Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.” show_tags=”true” prep_time=”30″ cook_time=”60″ total_time=”90″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20soup%22%2C%22list%22%3A%221%2F2%20pound%20of%20diced%20or%20cubed%20venison%5Cn2%20tablespoons%20vegetable%20oil%5Cn1%20onion%2C%20chopped%5Cn1%20rib%20celery%2C%20chopped%5Cn2%20jalapenos%2C%20seeded%20and%20chopped%5Cn3%20cloves%20garlic%2C%20minced%5Cn1%20teaspoon%20ground%20cumin%5Cn1%20teaspoon%20dried%20oregano%5Cn1%2F4%20teaspoon%20ground%20pepper%5Cn2%20tablespoons%20tomato%20paste%5Cn1%20can%20(28%20ounces)%20no-salt%20added%20canned%20diced%20tomatoes%5Cn1%20cup%20canned%20pureed%20pumpkin%5Cn1%20cup%20no-salt-added%20canned%20chicken%20broth%5Cn1%20can%20no-salt-added%20canned%20black%20beans%2C%20drained%20and%20rinsed%5Cn1%20can%20(12%201%2F2%20ounces)%20no-salt-added%20chicken%2C%20drained%5Cn1%20chipotle%20in%20adobo%20sauce%2C%20finely%20chopped%5Cn1%20teaspoon%20brown%20sugar%5Cnsalt%2C%20to%20taste%5Cn2%20green%20onions%2C%20finely%20chopped%5Cnlime%20wedges%2C%20for%20serving%22%7D%5D” serving_size=”1 Bowl of Soup” serving_per_cont=”6″ sodium=”1560″ carbohydrate=”56″ fiber=”5″ sugar=”15″ added_sugar=”10″ sugar_alcohal=”8″ protein=”12″ vitamin_d=”4″ calcium=”650″ iron=”7″ potassium=”2100″ vitamin_a=”570″ vitamin_c=”40″ vitamin_e=”8″ vitamin_k=”30″ vitamin_b1=”.66″ vitamin_b2=”.24″ vitamin_b3=”6″ vitamin_b6=”.5″ folate=”50″ vitamin_b12=”.25″ biotin=”8″ vitamin_b5=”2″ phosphorus=”102″ iodine=”40″ magnesium=”230″ zinc=”3″ selenium=”10″ copper=”150″ manganese=”.8″ chromium=”4″ molybdenum=”8″ chloride=”300″ custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_img=”true” hide_nutrition=”true” social_heading=”Share this recipe” social_sticky=”true” heading_color=”#dd9933″][trg_recipe_method]
In a Dutch oven, or large saucepan over medium heat, heat oil. Add your diced or cubed venison. Cook venison meat until fully cooked.
Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
Add cooked venison to already cooked ingredients from step #2
Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
Garnish with green onions and serve with lime wedges.
