Stovetop Venison Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
5
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Calories
289 kcal
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Course
Main Course, Dinner
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Cuisine
American
Stovetop Venison Chili
Description
Stovetop Venison Chili features ground venison browned with onions, then cooked with crushed tomatoes, mixed beans, zucchini, and a selection of herbs and spices including oregano, basil, cayenne, and chili powder. The preparation involves sautéing the meat and onions until nearly cooked, adding the spices for depth, and then simmering the mixture with vegetables and water until the zucchini reaches a tender state. This slow simmer develops a rich, thick chili with a balance of savory flavors and moderate heat from cayenne and chili powder.
The combination of venison and beans provides a protein-rich texture, while zucchini adds moisture and subtle vegetal notes. The use of canned crushed tomatoes creates a thick base, and spices bring herbal and warming undertones without overwhelming the dish.
This chili is versatile for serving as a comforting meal on its own or paired with toppings such as cheese or sour cream when dietary preferences allow. It can also be portioned for meal prep and reheated gently, with water added if the consistency thickens after refrigeration.
Substituting ground beef is an option but requires draining excess fat to keep the chili from becoming greasy. Adjusting chili powder levels can tailor the spiciness. Tomato paste can be added if the chili seems watery after simmering.
Ingredients
- 1.5 lbs venison ground
- 28 oz tomato crushed, canned
- 2.5 cups water
- 1 cups zucchini chopped
- 1 onion diced
- 1 can mixed beans 15 ounces
- 1 teaspoon garlic fresh or powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1.5 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 tbs chili powder
Instructions
- Ina large pot, saute onions with venison until ¾ of the way browned.
- Add spices and garlic. Brown venison thoroughly. *if using ground beef, drain grease
- Add in the can of beans, crushed tomatoes, water, and zucchini.
- Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes or until zucchini are desired tenderness
Notes
- Any type of beans can be used in this chili without altering the recipe.
- Ground beef can substitute venison but drain excess fat thoroughly to prevent greasiness.
- This chili is suitable for meal prep; cook first, then portion as needed.
- If stored overnight, the chili thickens and may require adding water when reheating.
- Adjust chili powder amounts to control spiciness according to preference.
- If the chili is watery after simmering, stir in two tablespoons of tomato paste to thicken.
- For Whole30 compliance, replace beans with peeled and diced sweet potato.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 1071mg | 45% |
| Potassium | 1086mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 21mg | 23% |
| Calcium | 101mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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