Go Back

Venison Chili

This hearty venison chili is a one-pot meal that's simple to make and packed with flavor, perfect for weeknight dinners and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground venison
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp oregano
  • ¼ tsp cayenne pepper (optional)
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can black beans, drained
  • 1 28 oz can crushed tomatoes
  • 1 cup beef broth (or chicken broth)
  • to taste Salt + pepper
Optional Toppings
  • shredded cheese
  • sour cream
  • avocado
  • cilantro
  • jalapeños

Method
 

Browning the Venison
  1. Heat olive oil in a pot over medium-high heat. Add venison and cook for about 5 minutes, breaking it up, until browned.
Adding Veggies and Spices
  1. Add onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook for 30 seconds. Stir in chili powder, cumin, oregano, cayenne, salt, and pepper.
Simmering the Chili
  1. Add crushed tomatoes, broth, and both beans. Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until thick. Taste and adjust salt.

Notes

Let the chili cool before storing in an airtight container. It can be kept in the fridge for up to 4 days or frozen for up to 3 months. For variations, you can skip the beans, make it spicier with jalapeños, or add smoky flavors with paprika.