Reduced Fat Mexican Chili from Stacey Pardue

Friday, December 1, 2006


1 lb. reduced fat turkey sausage, sliced
1 lb. venison or lean ground beef
2 cloves garlic, minced
2 cans Mexican Rotel
1 can tomato sauce
1 large can Bush's Original Baked Beans
1 onion, chopped

INGREDIENTS for Seasoning:

4 tbs. chili powder
2 tbs. paprika
1 tsp. red pepper
2 tbs.cumin
1 tsp. oregano
Hot sauce and Cajun seasoning to taste


  • Brown ground meat over medium heat in a Dutch oven coated with cooking spray.
  • Add sausage, stirring to brown.
  • Add onion and garlic and sauté for about 5 minutes.
  • Add remaining ingredients and simmer about two hours or until meat is tender.
  • Also works great in slow cooker/crock pot.

Yield 8-10 servings.