Ingredients
1.5 lbs ground venison
2 medium sweet potatoes (peeled and cubed)
1 medium onion (diced)
3 cloves garlic (minced)
1 can (28 oz) diced tomatoes
1 can (15 oz) kidney beans (rinsed and drained)
1 cup low-sodium chicken broth
1 Tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
2 Tbsp olive oil (for roasting)
Instructions
Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 Tbsp olive oil, 1/2 tsp cumin, and salt; roast for 25-30 minutes.
Brown venison in a skillet over medium heat; drain excess fat.
In the slow cooker, add onion, garlic, venison, tomatoes, beans, broth, and remaining spices (chili powder, cumin, paprika, oregano, cayenne, salt, pepper). Stir to combine.
Cook on low for 6-8 hours (or high for 3-4 hours). Add roasted sweet potatoes 1 hour before serving to retain texture.
Notes
For best texture, roast sweet potatoes separately to avoid becoming mushy. Swap venison with ground beef or bison for variations. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 25
- Cook Time: 360
- Category: High Protein Meals
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2.5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 50mg