Hunters Chili

hunters chili
hunters chili

Hunter’s Chili Recipe (Venison)

Got a hunter in the family? A lean meat that’s packed with vitamins and minerals,venison is nutritionally superior to grocery store meats. If you’ve got a good source for ground venison, try making up a batch of venison chili this winter.It’s healthy, filling and an ideal meal for those looking to reduce fat and lose weight.
0 from 0 votes
Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Soups and Chili
Cuisine American
Servings 4 Servings
Calories 361 kcal

Ingredients
  

  • 1 lb. ground venison
  • 2 TBSP paprika
  • 3 tsp chili powder
  • 1 tsp cayenne
  • 1 tsp oregano
  • 2 cloves garlic minced
  • 2 TBSP MCT oil
  • 1 small Vidalia onion chopped
  • 3 medium red bell peppers cut in chunks
  • 2 ribs celery cut in chunks
  • 1 medium carrot cut in chunks
  • 1 Can Tomato puree large can
  • 1 can diced tomatoes large can
  • 1 TBSP Worcestershire sauce
  • 2 cups beef broth
  • water
  • 1 can dark red kidney beans large can
  • ½ cup fresh chopped cilantro or parsley
  • Salt and pepper to season
  • Juice of one lime
  • Fat free Cheddar Cheese

Instructions
 

  • Cook the ground beef with a little oil plus the spices and salt and pepper, in the bottom of a large soup pot. Venison is very lean, so you likely won’t need to drain fat from the meat. Stir in garlic and onions and continue to cook until meat is no longer pink. Add celery pieces and stir again. Pour in tomato puree, diced tomatoes, Worcestershire and beef broth.
  • Bring to a boil, then reduce to simmer on medium-low with lid on to partially cover (let some steam escape as it cooks). After about 15 minutes of cooking, add peppers.
  • Cook chili for an additional half hour, then add canned kidney beans and let simmer for an additional 20 minutes or so. Remove from heat. Before serving, stir in fresh cilantro or parsley.
  • Top each bowl with about 1/3 cup of the cheese, a sprinkle of raw chopped onions, and a squeeze of fresh lime juice.

Nutrition

Calories: 361kcalCarbohydrates: 25gProtein: 30gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 91mgSodium: 657mgPotassium: 1303mgFiber: 6gSugar: 14gVitamin A: 6580IUCalcium: 116mgIron: 7mgImpact Carbs: 19g
Tried this recipe?Let us know how it was!

Garden Vegetable Soup Recipe

Garden Vegetable Soup Recipe

Vegetable soup is perfect to have on hand when you’re focused on weight loss and need something healthy and filling to get in those daily servings of produce. Here’s a classic, tasty soup to stock in the refrigerator for a few days so you can have a nice, healthy side dish to serve with lunch or dinner.
0 from 0 votes
Prep Time 15 mins
Cook Time 50 mins
Course Side Dish, Snack, Soups and Chili
Cuisine American
Servings 4 Servings
Calories 161 kcal

Ingredients
  

  • 2 cloves garlic
  • 1 tsp thyme
  • 1 tsp sage
  • 2 TBSP Mct oil
  • 2 medium carrots cut into chunks
  • 1 small onion cut in pieces or left whole to remove later
  • 2 Cans diced tomatoes
  • 2 Large zucchini cut in chunks
  • 2 cups broth
  • 1 cup fresh chopped parsley flat-leaf is best for flavor
  • 1 cup fresh chopped basil
  • salt and pepper to taste
  • water

Instructions
 

  • Sautee the garlic with oil, sage and thyme in the bottom of a large soup pot. When the aromas make themselves known, add the onion and carrot pieces. (NOTE: Not everyone likes to eat chunks of onion. If you prefer, you can just use the onion for flavor. Keep it whole, to simmer in the liquid, then remove before serving.)
  • Continue to stir the vegetables around the pot as they cook. After about five minutes, pour in the diced tomato. Add zucchini pieces and broth. Season with salt and pepper. Fill the pot to ¾ of the way up with water.
  • Turn the stove to medium-high heat and bring the soup to a boil. Lower to medium and let simmer for about a half-hour to 40 minutes. The idea is not to cook this soup for too long, so that the flavors of the fresh tomato and vegetables stay fresh and bright.
  • Taste-test the soup to determine done-ness. Season with salt and pepper. Stir in the fresh parsley and basil.
  • To thicken the soup a bit, add about a third or half of the soup to a blender and puree. Return the pureed portion to the pot and mix with the rest of the soup.
  • Store in a container in the fridge to serve as a side accompaniment to your healthy lunches and dinners.

Notes

1 serving = Side dish or a snack. If using as a side dish, treat as a FC+NC and serve only with a LP.

Nutrition

Calories: 161kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 534mgPotassium: 1043mgFiber: 6gSugar: 12gVitamin A: 7513IUCalcium: 143mgIron: 4mgImpact Carbs: 15g
Tried this recipe?Let us know how it was!

Cauliflower Chowder

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Cauliflower Chowder
Cauliflower Chowder

Cauliflower Chowder

Larry Thompson
0 from 0 votes
Prep Time 5 mins
Cook Time 25 mins
Course Main Dish, Soups and Chili
Cuisine American
Servings 2 Servings
Calories 308 kcal

Ingredients
  

  • 2 TBSP Butter
  • 2 Cloves Garlic, mashed
  • 1 Medium Onlon, diced
  • 2 Stalks Celery, chopped
  • 1 Medium Carrot, chopped
  • 1 Leaf Bay Leaf
  • 1/4 Cup Carbquick Baking Mix
  • 4 Cup Fat Free Chicken Broth
  • 1.25 Cup Kroger Carbmaster Milk (Vanilla/Unsweetened)
  • 1 Head cauliflower

Garnish

  • 1/4 cup Turkey Bacon Pieces

Instructions
 

  • Melt Butter in pot. Add garlic, onion, carrots and celery. Cook until tender about 3-4 minutes
  • Stir in cauliflower and bay leaf. Cook 3-4 minutes
  • Whisk in Carbquick until light brown for about 1 minute
  • Whisk in broth and milk. Cook whisking constantly until slightly thick (about 3-4 minutes)
  • Bring to a boil. Reduce heat and simmer until cauliflower is tender (about 12-15 minutes)
  • Season with salt and pepper. Garnish with bacon bits and parsley.

Nutrition

Calories: 308kcalCarbohydrates: 31gProtein: 19gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 2276mgPotassium: 1278mgFiber: 12gSugar: 13gVitamin A: 5635IUCalcium: 153mgIron: 3mgImpact Carbs: 19g
Tried this recipe?Let us know how it was!

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Chicken Fajita Soup

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Chicken Fajita Soup
Chicken Fajita Soup

Chicken Fajita Soup

Phyllis Wright
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Course Main Dish, Soups and Chili
Cuisine Mexican
Servings 6 Servings
Calories 274 kcal

Ingredients
  

  • 1 lbs Boneless Skinless Chicken Breast
  • 1 tsp MCT Oil
  • 2 Medium green bell peppers
  • 1 Medium Red Onion, Chopped
  • 4 Cloves Garlic cloves, minced
  • 15 ounce (15oz) can black beans, drained and rinsed (Black Beans)
  • 15 ounce Fire Roasted Diced Tomatoes
  • 8 Cups Fat Free Chicken Broth
  • 1 Pkg Fajita seasoning mix
  • 1/2 Cup Brown rice, uncooked

Instructions
 

  • Saute bell peppers, onion, garlic cloves in MCT oil on a medium low heat.
  • Combine all ingredients in a pan and bring to a boil. Reduce heat and let simmer for 40 minutes.

Nutrition

Calories: 274kcalCarbohydrates: 32gProtein: 25gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 1805mgPotassium: 692mgFiber: 7gSugar: 4gVitamin A: 453IUCalcium: 51mgIron: 9mgImpact Carbs: 25g
Keyword Crockpot
Tried this recipe?Let us know how it was!

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