makes 8-10 servings
2 teaspoons extra-virgin olive oil, divided
1 large white onion, chopped
1 garlic clove, minced
1 teaspoon fine sea salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 pound ground venison
3 15-ounce cans tri-blend beans (or 1 can each of kidney, pinto, and black bean), drained and rinsed
1 14 1/2-ounce can diced tomatoes with green chiles
1 14 1/2-ounce can diced fire-roasted tomatoes
4 cups low-sodium vegetable broth
2 cups elbow macaroni
shredded cheddar, sliced scallions, and corn bread, for serving
1. Add 1 teaspoon olive oil to a medium skillet and heat over medium-high heat. Add the onion and saute until softened, 5-7 minutes. Stir in the minced garlic and saute until fragrant, about 1 minute. Stir in the salt, chili powder, and cumin and cook for an additional minute. Remove the skillet from the heat and carefully transfer the veggies to the bowl of a slow cooker.
2. Add the remaining teaspoon of olive oil to the skillet and add the ground venison. Cook until browned. Use a slotted spoon to transfer to a plate lined with paper towels to remove any excess grease. Then transfer the browned meat to the slow cooker.
3. Add the beans and diced tomatoes to the slow cooker and stir to combine. Then stir in the vegetable broth. Set the lid on the slow cooker and cook on low for 5-7 hours.
4. Right before you are ready to eat, place the slow cooker on high and stir in the elbow macaroni. Cook for 15 minutes, or until the pasta is tender. Serve immediately with your favorite garnishes.