Every morning I walk out of our bedroom, turn my head, then peek outside at the pond to foster a positive mindset and begin the day with the uplifting sense of wellbeing nature always offers. Yesterday marked the start of Thanksgiving week which makes it hard to believe there is already a layer of ice shimmering across the pond’s surface today! Considering I grew up in Michigan, this should be no surprise—the weather has always been mysterious. When I think of the fall season, freezing temps are the first thing to come to mind along with this overwhelming sense of gratitude for all the warm things: Sweaters, blankets, heat, a home, socks, shoes, boots, roasted veggies, soups and stews, and absolutely, yes, venison chili!
Calling all venison lovers!
Hunting, then the sharing of meat with loved ones, appears to be a primal instinct acted on by the masses in Autumn and Winter throughout the midwest. Here in Michigan, the majority of families have at least one member who enjoys it as a hobby. My heart is too sensitive to think beyond the cooking, but I’m grateful for my family and friends who invest far more time and energy into hunting deer than I do creating: Any animal raised in it’s natural habitat is a healthier option when comparing to a mass produced, factory farmed one.
Also, a major selling point? I never paid a dime for venison! My hunters are begging to give it away.
While I will never enjoy looking at photos of huge racks or sleeping in a room plastered with hides and mounts, I will always enjoy the eating of the meat. My body says meat is a must for the grounding, calming, warming, strong and lean results it offers. This is not the case for everyone—we are all unique—but given it is for me, the majority of the recipes I create include meat while also striving to fill 1/2 the plate or bowl with veggies and plants.
This Chili Pasta Skillet is my families’ favorite way to eat venison. When food comes straight from nature it connects me in the same way gazing at the sunset, watching snowfall or taking a deep breath of winter’s crisp air can.
I’m warning you, if you make this, do not plan on having leftovers and always double for a crowd! And if hunting or all things carnivorous are not for you, you’ll equally love this recipe.
Chili Pasta Skillet:
By Audrey Byker Health Coach
-30 min. meal
For the protein fat and flavor
1 pound ground venison(omit for vegan or swap for ground meat of choice)
1 Tbls. ghee(avocado oil for vegan)
4 tsp. chili powder
1/2 tsp. garlic powder(or granulated garlic or 1 clove garlic, minced)
For the veggies and carbs
3/4 cup onion, chopped
1/2 large red bell pepper, chopped
14 1/2oz. diced tomatoes w/juice
16oz. can kidney beans, rinsed
8oz. canned tomato sauce
1/2 cup gluten free rotini pasta
1 Tbls. raw honey or pure maple syrup
sea salt and pepper to taste
Chicken broth or water as needed to keep the pasta moist
In a large skillet(with a lid) on med-high heat add ghee, venison, onion and red pepper. Saute until venison is beginning to brown then add chili and garlic powders. Saute 2 minutes more then add remaining ingredients. Turn heat to high to bring to a boil. Add broth or water to coat the pasta(amount varies). Add lid and turn heat to low. Simmer for 20 min.
Audrey Byker is a skilled and experienced Health Coach in West Michigan. She specializes in supporting busy people on their wellness journey through one-on-one coaching which can take place in person at her private office, in home or virtually from anywhere in the world. If you are looking for guidance and support to improve your health and quality of life, click here to set up a free consult today! She accepts HSA/FSA as payment!