Appetizers / Soups / Salads

Venison Chili with Sheepshead Mushrooms is for Soup.

Venison Chili with Sheepshead Mushrooms takes several minutes to prepare.

Venison Chili with Sheepshead Mushrooms takes several minutes to cook.

Venison Chili with Sheepshead Mushrooms makes 16 servings.

The ingredients for Venison Chili with Sheepshead Mushrooms are:

2 lbs ground venison
1 med onion, chopped
2 cloves garlic, minced
3/4 cup green pepper, chopped
8 fresh tomatoes, chunky
1 - 16 oz can Bush's Chili Beans in Chili Sauce
1 - 16 oz can Bush's Dark Red Kidney Beans
1 - 16 oz can Bush's Light Red Kidney Beans
1 - 16 oz can Bush's Red Beans
2 cups canned Sheepshead mushrooms
3 Tbsp Chili powder
1 tsp cumin

Here is how you make Venison Chili with Sheepshead Mushrooms:

Brown ground venison. May need to add a little olive oil to venison as it is a very lean meat. Put browned meat into a slow cooker and add remaining ingredients. All bean juice was used although it is your choice whether or not to drain beans depending on how thick you like your chili. The mushrooms used was home-canned wild sheepshead mushrooms. Slow cook on low for 4 - 6 hours.DH added 4 oz of Pepperoncini juice (not included in sodium content) which gave it a nice flavor and a little kick. You can add hot sauce or cayenne pepper to suit your tastes. (approx. 1 - cup servings)Number of Servings: 16Recipe submitted by SparkPeople user PHAMM13.

The nutritional information for Venison Chili with Sheepshead Mushrooms is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 228.9

• Total Fat: 5.7 g
• Cholesterol: 59.0 mg
• Sodium: 495.2 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 8.1 g
• Protein: 23.4 g