Venison Chili: The Best Comfort Food for Cozy Nights
This Venison Chili recipe is hearty and delicious, perfect for cozy nights.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons olive oil
- 2 medium onions chopped
- 1 medium green bell pepper stemmed, seeded, and chopped
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons dried thyme
- 1 teaspoon ground coriander
- to taste salt and freshly ground black pepper
- 8 cloves garlic minced
- 2 pounds ground venison
- 2 15.5-ounce cans kidney beans drained and rinsed
- 2 10-ounce cans fire-roasted diced tomatoes with green chiles undrained
- 1 28-ounce can tomato purée
- 1 bay leaf
- to serve shredded cheese , scallions, and sour cream
Instructions
- In a Dutch oven or stock pot, heat oil over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ 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.
Notes
This Venison Chili recipe makes about 9 cups of chili, enough for 6 hearty servings, 1 ½ cups each.
Nutrition
Serving: 1.5cupsCalories: 411kcalCarbohydrates: 29gProtein: 39gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 121mgSodium: 339mgPotassium: 1622mgFiber: 9gSugar: 12gVitamin A: 4034IUVitamin C: 43mgCalcium: 163mgIron: 12mg
Tried this recipe?Let us know how it was!