Slow Cooker Venison Chili

Name: Slow Cooker Venison Chili
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 people
Ingredients: 2 lbs ground venison; 1 bell pepper, any color; 1 onion; 6 cloves garlic, minced; 4 cups beef broth; 1 (29 oz) can diced tomatoes; 1 (6 oz) can tomato paste; ¼ cup Monk Fruit Sweetener; 6 Tablespoons Louisiana hot sauce; 2 Tablespoons Worcestershire sauce; 2 Tablespoons liquid smoke; 1 Tablespoon chili powder; 1 Tablespoon smoked paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; ½ teaspoon black pepper; Assorted toppings such as sour cream, hot sauce, sliced jalapenos, shredded cheddar cheese, sliced avocado, chopped cilantro and/ or diced onion

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
8 people
Calories
228 kcal
Course
Main Course
Cuisine
American

Slow Cooker Venison Chili

Iris Warren

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This Slow Cooker Venison Chili is the ultimate set-it-and-forget-it meal—just toss in the ingredients, let it simmer, and come back to a rich, smoky, and slightly spicy bowl of comfort. Packed with lean protein from venison, this hearty chili is perfect for cozy nights or meal prep for the week!

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Ingredients

Servings

2 lbs ground venison (use code: HEALTHYMOM for 20% off)
1 bell pepper, any color chopped
1 onion chopped
6 cloves garlic, minced
4 cups beef broth
1 (29 oz) can diced tomatoes
1 (6 oz) can tomato paste
¼ cup Monk Fruit Sweetener (use code: HEALTHYMOM for 10% off)
6 Tablespoons Louisiana hot sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons liquid smoke
1 Tablespoon chili powder
1 Tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon black pepper
Assorted toppings such as sour cream, hot sauce, sliced jalapenos, shredded cheddar cheese, sliced avocado, chopped cilantro and/ or diced onion

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Instructions

Add the ground venison, diced bell pepper, onion, garlic, beef broth, diced tomatoes, tomato paste, hot sauce, Worcestershire sauce, liquid smoke, chili powder, smoked paprika, cumin, oregano, and black pepper to a greased slow cooker. Stir well, breaking up the meat as much as possible.
Cover and cook on low for 8 hours or high for 4 hours. Stir again before serving, breaking up any large chunks of meat. Serve hot with your favorite toppings like diced onion, sliced jalapeño, avocado, shredded cheese, sour cream, or extra hot sauce. Enjoy!

Equipments used:

Notes

Hint: For the best texture, give the chili a good stir about halfway through cooking to help break up the venison even more. If you like a thicker chili, leave the lid off for the last 30 minutes to allow some liquid to evaporate.
Top Tip: For an even deeper smoky flavor, try adding an extra teaspoon of smoked paprika or a splash more liquid smoke. You can also char the diced bell pepper in a dry skillet before adding it to the slow cooker for a subtle roasted taste.

Nutrition Information

Show Details

Calories 228kcal (11%) Carbohydrates 13g (4%) Protein 28g (56%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 91mg (30%) Sodium 1040mg (43%) Potassium 812mg (23%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1545IU (31%) Vitamin C 33mg (37%) Calcium 53mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 228 kcal

% Daily Value*

Calories	228kcal	11%
Carbohydrates	13g	4%
Protein	28g	56%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	91mg	30%
Sodium	1040mg	43%
Potassium	812mg	17%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	1545IU	31%
Vitamin C	33mg	37%
Calcium	53mg	5%
Iron	5mg	28%