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Ingredients:

• 1 pound ground venison
• 1 tsp olive oil
• 1/2 cup diced celery
• 1 cup diced onions
• 2 tbsp chili powder
• 1/2 tbsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1/2 tsp garlic powder
• 15 oz. can petite-diced tomatoes
• 46 oz. can tomato juice
• 1 1/2 cup water
• 2 cans pinto beans
• 2 cans kidney beans
• 6 oz. can tomato paste

Directions:

1. In a stockpot, over medium heat, brown the meat with a little salt and pepper. Add water, just to cover by 1/2 an inch, and bring to boil. Boil for 2 minutes. Drain and rinse.
2. Return meat to pot – medium heat – and add the olive oil, celery, onions, chili powder, cumin, salt, black pepper, and garlic powder. Cook for 1 minute.
3. Add the diced tomatoes, tomato juice, tomato paste, water, and beans. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

Nutritional Information:

Makes 15 (1-cup) servings

Per serving:

Calories 232; Carbs 27g; Protein 21g; Fat 5.2g; Fiber 9g; SmartPoints: 6

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