Ground Venison Chili
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.
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Recipe Information
Ingredients
- 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
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
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.
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.
Add the tomato paste and stir well to coat the meat and vegetables.
Pour in the canned diced tomatoes and broth, then stir to combine.
Add the drained kidney beans and black beans to the pot. Stir well to distribute the beans evenly.
Bring the chili to a simmer, reduce the heat to low, and cover the pot partially with a lid.
Let the chili simmer gently for 45 minutes, stirring occasionally to prevent sticking and allow the flavors to meld together.
Taste the chili and adjust seasoning, adding additional salt or spices if desired.
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
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 7106 mg | 309% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 41.0 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 952 mg | 73% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 6504 mg | 138% | |
*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.
