Hearty Slow-Cooker Vegetable Venison Chili

Hearty Slow-Cooker Vegetable Venison Chili

(Begin the night before if using dried beans)

Ingredients:

1 package dried chili beans (or 2-3 cans chili beans, drained and rinsed)

2 large carrots, cubed

1 bell pepper, chopped

1 onion, chopped

2 stalks celery, chopped

1-2 can diced tomatoes with liquid

1 large can tomato sauce

1 lb. venison, cubed

2 tsp. salt

2 Tbsp. chili powder

2 Tbsp. Oregano

2 Tbsp. sugar

1 cup water
shredded Monterey-Jack, Colby or Cheddar cheese (optional)
gluten-free corn chips (optional)

Directions: If using dried beans, soak beans overnight, cook in slow cooker on low heat until tender. Remove, drain and rinse. Set aside. Add the remaining ingredients to the slow cooker and cook for 6-8 hours on low until meat and vegetables are tender.  Add beans to chili and a little more water if necessary, and leave in for 10 more minutes until heated through. Sprinkle with cheese and corn chips, or serve with gluten-free corn bread (see recipe on this site).