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!
Servings 8 servings
Calories 265kcal
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 spices, then pour in tomatoes and beans and bring to a boil. Reduce heat to medium and simmer for 15 minutes or until most of the liquid is absorbed, stirring occasionally.
- Remove the chili from the heat, 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
Serving: 1serving | Calories: 265kcal | Carbohydrates: 23g | Protein: 26g | Fat: 12g | Sodium: 0.04mg | Potassium: 0.02mg | Fiber: 8g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 0.02mg | Iron: 0.01mg | NET CARBS: 15g