Description
A rich and hearty chili made with lean ground venison, beans, tomatoes, and warm spices. Perfect for a cozy, protein-packed meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 lbs ground venison
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef or game stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper; cook until softened, about 5 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Stir in ground venison and cook until browned, breaking it up with a spoon.
- Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir well to coat the meat and vegetables in the spices.
- Add diced tomatoes, tomato paste, beans, and beef stock. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning if needed. Serve hot with toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- Venison can be replaced with lean ground beef or turkey if needed.
- For extra heat, add diced jalapeños or hot sauce to taste.
- Chili tastes even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg