Venison Quinoa Chili with Butternut Squash and Edamame

My incredibly talented cousin went hunting the other weekend in Wisconsin and was able to get this venison for us. So yummy and fresh I couldn’t even stand it. So thankful for mother earth and everything God gives us. This dish is perfect for upnorth time or wanting to warm up during these negative degree days [Yummy Instagram]

Ingredients:

1 medium yellow onion, chopped

2 cloves garlic, minced

1.25 pounds lean ground venison

2 tablespoons chili powder

2 teaspoons cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (28 ounce) can crushed tomatoes

2 (10 ounce) cans diced tomatoes with green chilies

1 (15.5 ounce) can black beans

1 (11 ounce) can sweet corn kernels

1 cup low sodium chicken broth

2 cups cubed butternut squash

3/4 cup uncooked quinoa

1-1/2 cups frozen edamame beans

Directions:

  1. In a large pot, sauté the chopped onion and garlic over medium heat for 3-5 minutes or until onions are translucent. Add the ground venison [or any ground meat for that matter] and continue to cook until meat is browned. Stir in the chili powder, cumin, salt and black pepper.
  1. Add the crushed tomatoes, diced tomatoes, black beans and corn without draining the cans. Pour in the chicken broth and stir to combine. Add the butternut squash and quinoa and let simmer over low heat for 30-45 minutes or until butternut squash is tender and quinoa is translucent. Stir in the edamame and let simmer for an additional 10 minutes to cook the edamame.

Servings: 8-10

Add kale for added crunch and nutrients 

  

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