Elk Chili Recipe
This easy elk chili recipe is positively packed with nourishing ingredients and bold flavors for a healthy dinner. Mix it up with your favorite additions, and be sure to top it with your favorite toppings!
Servings: 6 Servings
Calories: 484kcal
Equipment
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion diced
- 4 large cloves garlic minced
- 2 lbs ground elk meat
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 (15-oz) can black beans drained and rinsed
- 1 (15-oz) can pinto beans drained and rinsed
- 1 (28-oz) can crushed tomatoes
- 2 cups chicken broth
- 1/2 cup dry red wine or marsala wine
- 1 Tbsp pure maple syrup
- 1 tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Heat the avocado oil in a large pot such as a Dutch oven over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 3 to 5 minutes.
- Transfer the garlic and ground elk meat to the pot and use a wooden spoon to break up the meat into smaller pieces. Add in the chopped bell peppers, chili powder and ground oregano, and continue browning the meat while allowing the peppers to soften until the meat is nearly cooked through.
- Pour in the beans, crushed tomatoes, chicken broth, red wine, pure maple syrup, sea salt, and black pepper (the remaining ingredients) and stir well. Cover the pot and bring it to a full boil.
- Reduce the heat to medium, and cook the chili uncovered for 30 minutes at a low boil, stirring occasionally. If you have more time, increase the total time to 45 minutes or 1 hour and add a little extra broth.
- Serve chili in big bowls with your choice of toppings. I love mine with cornbread!
Nutrition
Serving: 1Serving (of 6) | Calories: 484kcal | Carbohydrates: 39g | Protein: 43g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 886mg | Fiber: 11g | Sugar: 8g