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Venison Chili Recipe
This lean meaty ground venison (deer meat) chili recipe is easy to make on the stovetop with lots of vibrant spices and veggies for a bold, delicious, and hearty dish.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 371 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 2 – 2 ½ pounds ground venison or finely diced venison
- 1 large onion peeled and diced
- 2 bell peppers seeded and diced
- 2 celery stalks diced
- 2 carrots shredded and diced
- 6-8 cloves garlic minced
- ½ cup chopped cilantro
- 1-2 jalapeños seeded and diced (optional)
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons salt
- ½ teaspoon ground cinnamon
- 2 – 28 ounce cans crushed tomatoes
- 2 – 15 ounce cans kidney beans drained
- 2 cups water
Instructions
- Set a large 6-8 quart pot over medium-high heat. Add the oil to the pot. Once hot, add the ground (or finely chopped) venison. Stir and brown the meat, breaking it into pieces with a wooden spoon.
- Meanwhile, prep and dice all the fresh vegetables and herbs.
- Once the venison is cooked through, add the diced onion, bell pepper, celery, carrot, garlic, cilantro, and jalapeños to the pot. Stir and sauté the vegetables for 3-5 minutes.
- Add the ground chili powder, cumin, smoked paprika, oregano, salt, and cinnamon to the pot. Stir well. Then pour in the crushed tomatoes, drained kidney beans, and water.
- Stir and bring to boil. Once boiling, lower the heat to keep the chili at a simmer. Partially cover the pot and simmer for 30 minutes, stirring regularly, so the venison and beans don't stick to the bottom of the pot.
- Once the chili has cooked, it's a good idea to allow the chili to rest for at least one hour before serving. This allows the flavors to deepen. When ready to serve reheat the chili and serve warm.
Cup of Yum
Notes
- Cool leftover chili completely before transferring it to an airtight container. Keep venison chili in the fridge for up to 3-4 days.
- To Freeze: Transfer cooled leftovers to an airtight container, and wrap the container in a layer of aluminum foil for extra protection. Store leftover chili in the freezer for up to 3 months, and thaw in the fridge overnight.
Nutrition Information
Serving
1bowl
Calories
371kcal
(19%)
Carbohydrates
36g
(12%)
Protein
34g
(68%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
91mg
(30%)
Sodium
1022mg
(43%)
Potassium
1476mg
(42%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
4863IU
(97%)
Vitamin C
49mg
(54%)
Calcium
159mg
(16%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 371
% Daily Value*
| Serving | 1bowl | |
| Calories | 371kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 1022mg | 43% |
| Potassium | 1476mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 4863IU | 97% |
| Vitamin C | 49mg | 54% |
| Calcium | 159mg | 16% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.