Venison Chili con Carne

Course: Soup. Cuisine: American. Keyword: chili, venison.

⏱️ Prep: 15 min🍳 Cook: 75 min

Nutrition

338

Calories

—

Protein

—

Carbs

—

Fat

2 tablespoons	30 ml	olive oil
2		onions, chopped
1		green bell pepper, stemmed, seeded, and chopped
1/4 cup	60 ml	chili powder
2 tablespoons	30 ml	cumin
1 teaspoon	5 ml	ground coriander
1 tablespoon	15 ml	dried oregano
2 teaspoons	10 ml	dried thyme
2 teaspoons	10 ml	chipotle chili powder (or 1/4 teaspoon cayenne)
—		salt and freshly ground black pepper
8 cloves		garlic, minced
2 pounds	905 g	ground venison
2 (15.5 ounce) cans		kidney beans, drained and rinsed
2 (10 ounce) cans		fire-roasted diced tomatoes with green chiles, undrained
1 (28 ounce) can		tomato puree
—		shredded cheese, sour cream, and scallions for serving, optional

Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.
Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
Serve with preferred toppings including cheese, sour cream, and scallions.

Prep Time 15 minutes — Cook Time 1 hour 15 minutes — Total Time 1 hour 30 minutes — Servings 8 — Calories 338 kcal.