Venison Chili Corn
Get ready to elevate your chili game with this hearty and flavorful Venison Chili Corn recipe! Crafted with rich, lean ground venison and aromatic spices like smoked paprika and ground cumin, this chili delivers a smoky, satisfying depth of flavor. Sweet bursts of frozen corn and tender black beans provide balance, while a base of diced tomatoes and tomato paste ensures a luscious, stew-like consistency. Perfect for weeknight dinners or cozy gatherings, this one-pot wonder is ready in just an hour and is as versatile as it is delicious. Top it with shredded cheddar, a dollop of sour cream, and a squeeze of fresh lime for the ultimate comfort food experience. Whether you're a fan of wild game or simply craving a bold twist on classic chili, this Venison Chili Corn is guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound Ground venison
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 15 ounces Canned black beans, rinsed and drained
- 1 cup Frozen sweet corn
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 cup Shredded cheddar cheese (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
- 4 wedges Lime wedges (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground venison to the pot, breaking it apart with a wooden spoon. Cook until fully browned, about 5-7 minutes.
Stir in the diced red bell pepper and cook for another 2-3 minutes to soften.
Add the canned diced tomatoes, tomato paste, and beef broth, stirring to combine.
Stir in the chili powder, ground cumin, smoked paprika, ground coriander, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Add the black beans and frozen corn to the pot and continue simmering for another 10 minutes.
Taste the chili and adjust the seasoning with more salt or pepper as needed.
Serve hot in bowls, garnished with fresh cilantro, shredded cheddar cheese, sour cream, and a squeeze of lime, if desired.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 6804 mg | 296% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 48.1 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1425 mg | 110% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 5492 mg | 117% | |
*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.
