Venison Black Bean Chili
Warm up your table with this hearty and flavorful Venison Black Bean Chili, a satisfying blend of lean ground venison, protein-packed black beans, and bold, smoky spices. Perfect for game night or a cozy weeknight dinner, this chili recipe brings together savory ingredients like diced tomatoes with green chilies, fragrant garlic, and aromatic spices such as smoked paprika and cumin. Simmered to perfection in beef broth, every spoonful is rich, robust, and deeply comforting. Ready in just over an hour, this one-pot wonder is ideal for prepping ahead or serving fresh with garnishes like fresh cilantro and a side of crusty bread or tortilla chips. Packed with protein and flavor, it’s a must-try for chili lovers and venison enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound Ground venison
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 2 15-ounce cans Black beans, drained and rinsed
- 1 15-ounce can Diced tomatoes with green chilies
- 1 15-ounce can Tomato sauce
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground venison to the pot. Cook the meat, breaking it up with a wooden spoon, until browned and fully cooked, about 7-8 minutes.
Drain any excess grease, if needed, then stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes with green chilies, tomato sauce, black beans, beef broth, and bay leaf to the pot. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, remove the bay leaf. Taste and adjust seasoning with additional salt or spices, if needed.
Serve hot, garnished with chopped fresh cilantro, if desired. Enjoy with crusty bread, tortilla chips, or over rice for a complete meal.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 5084 mg | 221% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 29.6 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 4912 mg | 105% | |
*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.
