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).

Slow-Cooker Salsa Chicken

Slow-Cooker Salsa Chicken

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.