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A hearty bowl of venison chili recipe topped with melted cheese, sour cream, and fresh green onions on a wooden table.
wiame recipes

Hearty & Delicious Venison Chili

A rich, flavorful venison chili packed with spices, beans, and fire-roasted tomatoes — a cozy, comforting meal perfect for colder days or any time you crave hearty comfort food.
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Course: Chili, Dinner, Soup/Stew
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 green bell pepper, stemmed/seeded/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
  • salt and freshly ground black pepper
  • 8 cloves garlic, minced
  • 2 pounds ground venison
  • 2 (15.5-oz) cans kidney beans, drained and rinsed
  • 2 (10-oz) cans fire-roasted diced tomatoes with green chiles, undrained
  • 1 (28-oz) can tomato purée
  • 1 bay leaf bay leaf
  • shredded cheese, scallions, sour cream (for serving)

Equipment

  • Dutch oven or large stock pot
  • mixing spoon
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a Dutch oven or large stock pot over medium-high heat until shimmering. Add the chopped onions and chopped bell pepper along with chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, salt, and black pepper. Cook, stirring occasionally, until the vegetables have softened — about 7 to 10 minutes.
  2. Add the minced garlic and cook for about 30 seconds until fragrant. Then add the ground venison. Break up the meat with your spoon and continue to cook until no longer pink, about 5 minutes.
  3. Stir in the drained kidney beans, the undrained fire-roasted diced tomatoes with green chiles, the tomato purée, and the bay leaf. Bring the mixture to a gentle simmer.
  4. Cover the pot and simmer for 30 minutes. After 30 minutes, remove the lid and continue to simmer for another 30 minutes to thicken the chili and meld flavors.
  5. Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot in bowls topped with shredded cheese, scallions, and sour cream as desired.

Notes

You can adjust heat by reducing chipotle chili powder or substitute with smoked paprika for a milder, smoky flavor. Swap in red or yellow bell pepper (or add vegetables like carrots or celery), use pinto or black beans instead of kidney beans, or substitute tomato purée with tomato sauce/crushed tomatoes if needed.