What's For Dinner: Susan's Spicy Venison Chili

Holy cow (deer?!) -- this is a spicy chili! And surprisingly, I didn't add any spices. It took me about 10 minutes to throw all the ingredients into my slow cooker, and then I cooked it on low for 8 hours. (If you're pressed for time, or get a late start, you can also cook this chili on high for 4-5 hours.)

Susan's Spicy Venison Chili

makes 6 servings

8 oz venison, cut into 1-inch cubes (or you could use soy crumbles to make it vegetarian)

1 can organic diced tomatoes (do not drain)

1 can no-salt-added organic black beans (drained and rinsed)

1 can organic kidney beans (drained and rinsed)

1/2 can chipotle peppers in adobo sauce, chopped (toss the sauce in the slow cooker, too!)

1 C salsa (I used medium)

1 white onion, chopped

vintage white cheddar cheese, shredded

1. Place all the ingredients (except the cheese!) in the slow cooker.

2. Cook the chili on low for 8-10 hours, or on high for 4-5 hours.

3. Top the chili with shredded cheddar cheese.

4. Have a glass of water handy -- this chili is SPICY!