5 from 1,317 votes
Venison Chili
Venison chili combines ground venison with onions, green bell pepper, and a blend of chili spices to create a hearty, flavorful stew. Kidney beans and several types of tomatoes add texture and richness. The chili simmers gently to develop a balanced spice level and can be topped with cheese, scallions, and sour cream for serving.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
6
servings (1 1/2 cups each)
Calories:
411 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 2 onion chopped
- 1 green bell pepper stemmed, seeded, and chopped (see note 1)
- 4 tablespoons chili powder
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons chipotle chili powder (see note 2)
- 2 teaspoons thyme dried
- 1 teaspoon ground coriander
- salt freshly ground
- black pepper freshly ground
- 8 cloves garlic minced
- 2 pounds venison ground
- 2 (15.5 ounce) cans Kidney Beans drained and rinsed (see note 3)
- 2 (10 ounce) cans diced tomatoes undrained (see note 4, fire-roasted with green chiles
- 1 (28 ounce) can tomato puree
- 1 bay leaf
- cheese and scallions and sour cream, for serving, shredded
Instructions
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.
Cup of Yum
Notes
- Substitute or add vegetables like carrots, celery, corn, or zucchini to the chili based on availability or preference.
- Adjust chipotle chili powder carefully, as it is quite spicy; start with less and add more after tasting.
- You can replace canned kidney beans with about 3 cups of cooked dried beans if preferred.
- If fire-roasted diced tomatoes with green chiles are unavailable, use regular canned tomatoes plus a small can of diced green chiles or Ro*tel tomatoes.
- This recipe yields roughly 9 cups of chili, about 6 servings of 1 1/2 cups each.
- Store leftovers covered in the refrigerator; consume within 4 days for best quality.
Nutrition Information
Serving
1.5 cups
Calories
411kcal
(21%)
Carbohydrates
29g
(10%)
Protein
39g
(78%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
121mg
(40%)
Sodium
339mg
(14%)
Potassium
1622mg
(35%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
4034IU
(81%)
Vitamin C
43mg
(48%)
Calcium
163mg
(16%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 6 servings (1 1/2 cups each)
Amount Per Serving
Calories 411
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 411kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 121mg | 40% |
| Sodium | 339mg | 14% |
| Potassium | 1622mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 4034IU | 81% |
| Vitamin C | 43mg | 48% |
| Calcium | 163mg | 16% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.