Venison Chili
Warm up your kitchen with this hearty Venison Chili, a robust and flavorful twist on the classic dish. Perfectly seasoned with chili powder, cumin, and smoked paprika, this chili showcases lean, protein-rich ground venison, paired with tender kidney and black beans for a satisfying texture. Fresh vegetables like diced onions, bell peppers, and garlic add layers of depth, while a splash of stock and canned tomatoes create a rich, savory base. Ideal for cool-weather meals or game-day gatherings, this one-pot wonder cooks low and slow to allow the flavors to meld beautifully. Customize each bowl with toppings like shredded cheddar, sour cream, chopped cilantro, or sliced jalapeños for a personal touch. Whether you're a fan of wild game or simply seeking a unique chili recipe, this venison chili delivers bold taste and wholesome comfort in every spoonful.
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Recipe Information
Ingredients
- 1 pound ground venison
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef or chicken stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
- 2 sliced jalapeños (optional, for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the ground venison and brown it, breaking it into small pieces with a wooden spoon. Cook for about 5-7 minutes, then remove the venison and set it aside.
In the same pot, add the diced onion, green and red bell peppers, and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 minute, stirring frequently, until fragrant.
Return the browned venison to the pot and stir to combine with the vegetables.
Add the canned diced tomatoes (with their juice), kidney beans, black beans, tomato paste, and beef or chicken stock. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially with a lid and let the chili cook for 45-60 minutes, stirring occasionally.
Taste the chili and adjust seasoning if necessary, adding more salt, pepper, or spices to your preference.
Serve the chili hot with optional garnishes such as chopped cilantro, shredded cheddar cheese, sour cream, and sliced jalapeños.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1124 mg | 24% | |
*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.
