Venison Chili

My one-pot venison chili features juicy ground venison meat cooked with the most flavorful seasoning mix and beans. It's my favorite wholesome, rich, and hearty dish. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 30

Total Time 30

Servings servings

Calories 265kcal

Author Arman Liew

Ingredients

1 tablespoon olive oil
1 large yellow onion chopped
3 cloves garlic minced
2 tablespoons tomato paste
1 1/2 pounds ground venison
1 1/2 tablespoons taco seasoning
1 teaspoon Italian seasoning
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
28 ounces diced tomatoes canned
15 ounces kidney beans canned
1/2 teaspoon chili powder optional

Instructions

Add the oil to a large pot or Dutch oven and place over medium-high heat. Add the onion and garlic and cook until fragrant. Stir through the tomato paste.
Add the ground venison and break it up using a wooden spoon. Cook until it is no longer pink.
Add all the taco seasoning, Italian seasoning, cumin, smoked paprika, salt, and pepper, then pour in the tomatoes and beans and bring to a boil. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally, until most of the liquid is absorbed.
Remove the chili from the heat and let it sit for 15 minutes. Ladle into bowls and add your toppings of choice.

Video

Notes

TO STORE: Store the chilled leftover chili in an airtight container in the refrigerator for up to one week. I like to keep the leftovers in individual grab-and-go portions for meal prep.
TO FREEZE: Store the chilled leftover chili in a freezer-safe container and freeze for up to 6 months. Let the leftovers thaw overnight in the fridge before reheating.
TO REHEAT: Reheat chili in a pot set over medium heat or microwave single-serving portions in 30-second intervals.

Nutrition