Description
This simple and delicious Venison Chili recipe is perfect for the cold months of hunting season or anytime you have ground venison in your freezer.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 green bell pepper, stemmed, seeded chopped
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1 teaspoon ground coriander
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- Two teaspoons of chipotle chili powder or 1/4 teaspoon of cayenne
- Salt and freshly ground black pepper
- 8 cloves garlic, minced
- 2 pounds ground venison
- 2 cans (15.5 ounces each) kidney beans, drained and rinsed
- 2 cans (10 ounces each) fire-roasted diced tomatoes with green chiles, undrained
- 1 can (28 ounces) tomato puree
- Optional toppings: shredded cheese, sour cream, and scallions
Instructions
- In a large stock pot or Dutch oven, heat oil over medium-high heat until it shimmers. Add onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 7 to 10 minutes, or until the vegetables have softened.
- Stir in garlic and cook until it becomes fragrant, approximately 30 seconds. Add the venison and cook for about 5 minutes, using a spoon to break up any clumps, until the venison is no longer pink.
- Add kidney beans, tomatoes, and tomato puree to the mixture. Bring it to a simmer, then cover and cook for 30 minutes.
- After 30 minutes, remove the lid and let it simmer for another 30 minutes. Finally, season with salt and pepper to taste.
- Garnish with your favorite toppings like cheese, sour cream, and scallions before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hours 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 338 kcal