Venison, Sausage, And Black Bean Chili

• 1/4 lb spicy chicken sausage
• cooking spray
• 2 cups chopped onions
• 3 garlic cloves, minced
• 1 lb venison loin, cut into 1/2 inch pieces
• 2 tablespoons tomato paste
• 2 cups reduced-sodium fat-free chicken broth
• 1 cup chopped plum tomato
• 1 cup water
• 2 tablespoons dried ancho chile powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 15 ounces black beans, rinsed and drained
• 1/4 cup crumbled goat cheese
• jalapeno, sliced (optional)

1. Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
2. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
3. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
4. Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
5. Stir in black beans; cook 10 minutes or until thoroughly heated.
6. Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.

chicken sausage, cooking spray, onions, garlic, loin, tomato paste, chicken broth, tomato, water, chile powder, kosher salt, ground cumin, black beans, goat cheese

Taken from www.food.com/recipe/venison-sausage-and-black-bean-chili-350393 (may not work)