Print Recipe

U.E.'s Jalapeno Venison and Cabbage Chili

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: dinner, lunch, Main Course, Soup
Cuisine: American
Keyword: chili, keto, keto friendly, spicy, venison
Servings: 6
Author: Uncle Eddie - Crooked Table Adventures


  • 1.5 lb ground venison
  • 1/2 medium onion chopped
  • 3 stalks celery chopped
  • 1 8 oz pk mushrooms chopped
  • 1 28 oz can whole tomatoes
  • 1 28 oz can diced tomatoes
  • 2 tbsp dried minced onions
  • 1 tsp garlic powder
  • 1 tsp cajun seasoning
  • 1 heavy tsp black pepper
  • 2 tsp Sonoran Spice Company Jalapeno Powder
  • 3 tbsp chili powder


  • Start this chili by cooking the ground venison with the celery and onion until the meat is browned and the vegetables are soft.  Then add 2 tbsp of chili powder and 1 tsp of the jalapeno powder,  the mushrooms, and the juice of the whole tomatoes.  Stir and cook until mushrooms are soft.  
    Once the mushrooms are cooked, add the cajun seasoning, pepper, garlic powder, minced onions, cabbage, and the can of diced tomatoes.  Cook for approximately 20 minutes at a boil until the cabbage is soft.  Add the remaining chili and jalapeno powder and whole tomatoes.  Cook an additional 10 minutes and serve with cheese, avocado, chips or crackers of choice.