Prep Time: 10 mins Cook Time: 30 mins Yield: 6-8 servings
Gluten Free | Dairy Free | Egg Free
This chili is The Best Venison Chili and is great to make during the cold hunting months or when you have frozen venison in the freezer. Full of spices, veggies, beans, and fresh venison, this venison chili recipe is easy to make, and comes together on the stovetop.
This venison chili recipe is a staple in my house during hunting season. It’s loaded with spices such as chili powder, cumin, paprika, thyme, a little bit of nutmeg and salt and pepper. Fire roasted diced tomatoes kick this recipe up by providing even more flavor.
Not a fan of venison?
No problem! I get it, it’s not for everyone. You can sub ground beef for venison in this recipe, but I highly suggest giving it a try because you really cannot tell the difference. Between all the spices and flavors, this chili tastes like it’s made with regular ole ground beef!
Happy cooking!
Want more cozy recipes?
- Dairy Free Loaded Baked Potato Soup
- Creamy Dairy Free White Lasagna Soup
- Autumn Harvest Sheet Pan Dinner
- Dairy Free Fish Chowder
- The Best Slow Cooker Pulled Pork
- White Chicken Chili– I keep all of the ingredients for this on hand at all times. It’s my family’s favorite!
Ingredients in this Venison Chili Recipe:
Olive Oil- I prefer to use extra virgin olive oil. You could also use avocado or grapeseed oil.
Onions- use sweet or yellow.
Bell Peppers- you can use whatever color bell peppers in this recipe. I chose to do orange and red, but you can also use green.
Garlic
Ground Venison- I used venison that I had in our deep freezer and ground it up using an electric meat grinder.
Spices- chili powder, cumin, paprika, thyme, nutmeg, salt and pepper
Tomato Paste
Stock- you can use beef, venison or even chicken stock in a pinch.
Fire Roasted Diced Tomatoes- these fire roasted tomatoes take this chili up a notch and adds some incredible flavor.
Beans- I used dark red kidney and black beans, but you can use whatever beans you have on hand.
Tools needed to make this easy Venison Chili recipe:
- Measuring cups and spoons
- Cutting board and knife
- Wooden spoon or rubber spatula
- Dutch oven or stock pot
How to make Venison Chili:
Sauté: Add the olive oil to a dutch oven or stock pot and heat over medium heat. Add the onion and peppers and sauté until tender, about 5-10 minutes. Add the garlic in and sauté until fragrant, about 30 seconds.
Brown the venison: Add the ground venison and brown.
Add the rest of the ingredients: Move the ground venison mixture over so that there’s a few inches of space at the bottom of the pot. Add the tomato paste and cook for about a minute. Mix and incorporate it into the mixture. Next add the stock and mix. Add the spices and mix everything together. Next, add the fire roasted tomatoes, dark red kidney beans and black beans. Mix everything together.
Simmer: Bring to a boil and then reduce to a simmer and simmer for about 20 minutes. Serve right away, or keep on low with the lid on until ready to serve.
How to make The Best Venison Chili Recipe:
How to store leftovers and reheat:
Leftovers can be stored in the fridge for up to a week and frozen for up to 2 months.
Reheat in the microwave, or on the stovetop in a sauce pan.
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The Best Venison Chili
Course: Meals, Dinner6-8
servings10
minutes30
minutes40
minutesThis chili is The Best Venison Chili and is great to make during the cold hunting months or when you have frozen venison in the freezer. Full of spices, veggies, beans, and fresh venison, this venison chili recipe is easy to make, and comes together on the stovetop.
Ingredients
2 Tablespoons olive oil
2 onions, diced
2 bell peppers, diced
4 garlic cloves, minced
2 lbs ground venison
2 Tablespoons tomato paste
1 1/2- 2 cups beef or venison stock
2-4 Tablespoons chili powder
1 1/2 Tablespoons cumin
1 teaspoon paprika
1 teaspoon thyme
1/4 teaspoon nutmeg
Salt and pepper
2-14.5 oz cans fire roasted diced tomatoes
2-15.5 oz cans dark red kidney beans
1-15.5 oz can black beans
Directions
- Add the olive oil to a dutch oven or stock pot and heat over medium heat. Add the onion and peppers and sauté until tender, about 5-10 minutes. Add the garlic in and sauté until fragrant, about 30 seconds. Add the ground venison and brown.
- Move the ground venison mixture over so that there’s a few inches of space at the bottom of the pot. Add the tomato paste and cook for about a minute. Mix and incorporate it into the mixture. Next add the stock and mix. Add the spices and mix everything together. Next, add the fire roasted tomatoes, dark red kidney beans and black beans. Mix everything together.
- Bring to a boil and then reduce to a simmer and simmer for about 20 minutes. Serve right away, or keep on low with the lid on until ready to serve.
- Top with your favorite toppings, enjoy with a side of corn bread, and enjoy!
Recipe Video
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