Recipe Details
Ingredients
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1 ½poundsground venison
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1mediumonion, chopped
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2jalapeno peppers, seeded and chopped
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2(15.5 ounce) canschili beans, undrained
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1(28 ounce) cancrushed tomatoes
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1(15.5 ounce) cankidney beans, drained
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1cupwater
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1tablespoonchili powder
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2teaspoonsground cumin
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½teaspoondried oregano
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¼teaspoongarlic powder
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¼teaspoononion powder
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.
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Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories368 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
6% |
| Cholesterol 86mg |
29% |
| Sodium 1038mg |
45% |
| Total Carbohydrate 50g |
18% |
| Dietary Fiber 15g |
53% |
| Total Sugars 6g |
|
| Protein 38g |
76% |
| Vitamin C 21mg |
23% |
| Calcium 135mg |
10% |
| Iron 9mg |
48% |
| Potassium 1173mg |
25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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