1 1/2 pounds venison steak, cut into bite size pieces (can substitute lean beef) 1 onion, diced 1 green pepper diced 4 cloves garlic, minced 1/2 cup diced serrano peppers 2 large tomatoes, chopped 1 can (14 ounces) reduced sodium beef broth 1 can (15 ounces) low sodium tomato sauce 2 tablespoons fresh basil 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 2 bay leaves 1 can (16 ounces) kidney beans 1 can black eyed peas with jalapenos 1 cup frozen corn
1. In a Dutch oven sprayed with nonstick cooking spray brown meat on all sides. Add onion, green pepper, garlic and peppers, cook until onion is clear. 2. Add tomato, broth, sauce, basil, sugar, Worcestershire sauce and bay leaves. Cover partially and simmer approximately 35-45 minutes. 3. Add beans and corn and simmer an additional 15-20 minutes. 4. Remove bay leaves. Salt and pepper to taste.