Venison White Chili

My friend who is currently at the Air Force War College gave me a wonderful Christmas gift: a copy of the War College annual cookbook, which contains hundreds of recipes submitted by the students and their spouses. It's an amazing cookbook.

The first thing I tried was one of the White Chili recipes. I modified it a bit, of course (cuz that's what I do). It was so good. It makes a lot, but didn't last too long in our house.

Then I made the mistake of running it through the nutrition calculator. 608 calories per 1 1/4 cup serving isn't bad, is it? Oh well...it's worth it!

White Venison Chili

1 lb venison, chopped into cubes
1 tbs olive oil
1 onion, chopped
3 cloves garlic, crushed
4 oz canned diced jalapeno peppers
4 oz canned chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
14 oz chicken broth
3 15-oz cans white beans
2 cups frozen corn
1 cup shredded swiss cheese
Sour cream

Brown the venison and set aside. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chilies, cumin, oregano, and cayenne. Continue to cook and stir the mixture until tender, about three minutes. Mix in the chicken broth, venison, white beans, and corn. Simmer 15 minutes, stirring occasionally. Remove from heat and slowly stir in the cheese until melted. Serve with a dollop of sour cream.

This is great with blue corn tortilla chips. And the kids say I have to warn every one that it’s really spicy.