This easy Venison Chili is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 338 kcal
- 2 tablespoons olive oil
- 2 onions chopped
- 1 green bell pepper stemmed, seeded, and chopped
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 4 cloves garlic minced
- 2 pounds ground venison
- 2 (15.5 ounce) cans kidney beans drained and rinsed
- 2 (14.5 ounce) cans fire-roasted diced tomatoes with green chiles, undrained
- 1 (28 ounce) can tomato puree
- Shredded cheese, sour cream, and scallions for serving, optional
- Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 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, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.
- Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
- Serve with preferred toppings including cheese, sour cream, and scallions.