Ground Venison Chili

Nutriscore Rating: 79/100

Warm up your kitchen with this hearty and flavor-packed Ground Venison Chili, a savory twist on a classic comfort food. Made with lean ground venison, vibrant red bell peppers, and a medley of bold spices like chili powder, cumin, and paprika, this chili offers an irresistibly rich and smoky flavor profile. Simmered with diced tomatoes, kidney beans, and black beans, this one-pot wonder is both hearty and nutritious, making it perfect for feeding a crowd or meal prepping for the week. Whether you top it off with creamy sour cream, shredded cheese, or fresh cilantro, this protein-packed chili is a satisfying blend of wholesome ingredients and bold flavors. Ready in just over an hour, it’s ideal for chilly nights, game day gatherings, or any time you’re craving a comforting homemade meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 1 pound Ground venison
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 28 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 2 cups Beef or chicken broth
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned black beans, drained and rinsed
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Cayenne pepper (optional)
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• Sour cream (optional, for serving)
• Shredded cheese (optional, for serving)

📝 Instructions

12 steps

1. Heat a large pot or Dutch oven over medium heat and add the olive oil.

2. Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. Add the minced garlic and cook for an additional minute until fragrant.

4. Push the vegetables to one side of the pot and add the ground venison. Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until browned and cooked through.

5. Stir in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and enhance their flavor.

6. Add the tomato paste and stir well to coat the meat and vegetables.

7. Pour in the canned diced tomatoes and broth, then stir to combine.

8. Add the drained kidney beans and black beans to the pot. Stir well to distribute the beans evenly.

9. Bring the chili to a simmer, reduce the heat to low, and cover the pot partially with a lid.

10. Let the chili simmer gently for 45 minutes, stirring occasionally to prevent sticking and allow the flavors to meld together.

11. Taste the chili and adjust seasoning, adding additional salt or spices if desired.

12. Serve hot, topped with optional garnishes such as chopped cilantro, sour cream, or shredded cheese. Pair with cornbread or crackers for a complete meal.

Nutrition Facts

1 serving (501.3g)

Calories		410
% Daily Value*
Total Fat		17.0 g	22%
	Saturated Fat	5.5 g	28%
	Polyunsaturated Fat	1.0 g
Cholesterol		73 mg	24%
Sodium		1114 mg	48%
Total Carbohydrate		35.1 g	13%
	Dietary Fiber	12.0 g	43%
	Total Sugars	7.5 g
Protein		28.6 g	57%
Vitamin D		0.0 mcg	0%
Calcium		163 mg	13%
Iron		7.0 mg	39%
Potassium		1079 mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 932 cal (37.9%%)

Protein: 687 cal (27.9%%)

Carbs: 843 cal (34.2%%)