From Baptist Health South Florida
Nutrition
2 min. read
I’ve just come back from a trip to the mountains, where the weather was cooler and the produce choices from farmers markets were phenomenal. The local flavors and amazing seasonal foods were the perfect excuse to fire up the kitchen on those cool mountain nights. Since I’ll be heading to the Canadian wilderness in a couple of weeks, with temperatures in 40’s on some nights, I’ve started to think of some healthier fall dishes.
Venison chili is a very lean and hearty dish that is perfect for fall months. If you can’t find venison, you can always substitute ground turkey. Whichever meat you choose, the ingredients in this recipe will keep your heart healthy and strong.
According to the National Institutes of Health, lean red meat is low in saturated fat, and a diet low in saturated fat is associated with reductions in LDL-cholesterol. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B12, niacin, zinc and iron.
VENISON CHILI
(Serves 4)
Ingredients
Procedure
Nutritional information: calories: 319 Fat: 4.1g saturated fat: 1.2g monounsaturated fat: 0.9g polyunsaturated fat: 1g protein: 35.8g carbohydrate: 35.8g sodium: 541mg
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.
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