A protein-loaded, comfort meal perfect for Sunday night dinner. This venison chili (also known as deer chili!) is packed full of classic flavor. Naturally gluten-free and easy to make, cozy up with a big bowl and warm up from head to toe.
This venison chili is an easy recipe and can be used for either a busy weeknight dinner or a leisurely Sunday night get-together. Or better yet, have a chili party (use these chili party ideas to do it!).
It comes together in under an hour and has all the comforts of classic chili flavor but with the benefits of a leaner protein.
As a Certified Nutrition Coach, I love switching up my protein sources and venison is a great one.
You can serve it with your favorite tortilla chips or top it with a cashew sour cream. Regardless, you’ll dive into this bowl and feel wrapped in comfort- just like this steak chili and gluten-free chicken and rice soup.
Ingredients You'll Need
Ground venison: another word for elk or deer. This type of meat is normally very lean in nature, but can have a bit more of a “wild game” or tough flavor if not cooked properly. It is most often compared to beef however, their flavors are very different. If you have extra, you can use it in something like this inside out egg roll or venison bolognese for a fun twist.
Zucchini: a great way to use up any remaining zucchini from the garden! Aim for the smallers ones with less seeds so that they don't fall apart as easily in the venison chili.
Onion and garlic: two things that taste great fresh but can be subbed in with dried if needed.
Seasoning: obviously chili powder is a necessity and everything else gives sheer comfort. Make sure to use fresh seasonings for the most flavor impact.
Mixed beans: use what you have on hand and make sure to drain canned beans before using so that you don't dilute the sauce.
Crushed tomatoes: you can use ones that are preseasoned or not, both work. Swapping to fire roasted diced tomatoes is a great option too!
Keep in mind that this is a very basic deer chili recipe! Meaning, adjust the chili powder and other flavors as you prefer.
How To Make Deer Chili
- In a large pot, saute onions with venison until ¾ of the way browned.
- Add spices and garlic.
- Brown venison thoroughly.
- Add the beans, crushed tomatoes, water, and zucchini.
- Stir ingredients and bring to a boil.
- Reduce heat and simmer for 30 minutes.
Step By Step Photos
Subbing Ground Venison For Beef
You can, of course, substitute ground beef in the venison chili, or use it up in something as comforting as gluten-free Salisbury steak!
Just make sure to fully drain the fat from the beef (there will be more in the beef than the venison) before adding anything else.
Otherwise, the chili will be a bit too watery and not thicken up as it should.
How To Make Venison Chili Whole30 Approved
Though this is a gluten-free chili recipe, it does contain beans. Beans of any kind are not allowed on the whole30 diet (learn more about approved whole30 foods).
To make the deer chili whole30 approved simple sub the beans with sweet potatoes. You’ll need 1 medium to large sweet potato.
Peel and cut it into bite-size pieces and toss the pieces in when you would the beans.
If you want a great whole30 dinner, check out this slow cooker Hunters chicken.
How To Meal Prep it
Venison chili makes a great meal prep recipe for lunch or dinner (learn more about making meal prep easy). However, you do need to cook it fully first.
Basically, you want to cook the chili and then portion it into containers for lunch. Simply reheat in the microwave and you’re good to go!
More often than not, venison chili actually tastes better the next day when it’s had a chance to sit and thicken in the fridge. However, I do find that it sometimes needs an extra sprinkle of chili powder!
If you need to just make this recipe faster, simply cook the beef ahead of time and then finish the remaining part of the recipe that evening for dinner.
Important Teaching Tips
- Any beans will work in this chili recipe
- You can sub ground beef for the venison but it will change the taste slightly. Make sure to drain the beef fully beforehand.
- There's no tomato paste in the recipe. If you're finding the texture a bit watery after thirty minutes of simmering, add some tomato paste (about two tablespoons in).
- If using this recipe for meal prep, cook it first and then portion
- The venison chili will thicken if left to sit in the fridge overnight. You may need to add some water to the pot if reheating the whole thing
- Want to give your chili a kick? Add in some homemade hot pepper sauce!
- This recipe is a great base but don't think you can't add to it! Mushrooms, carrots, fire-roasted diced tomatoes, all of those are great add-ins or swaps!
Dinner doesn’t have to be chaotic—this eBook gives you 20+ protein-packed meals ready in 30 minutes or less (even when the day’s already gone sideways)
Frequently Asked Questions About Venison Chili
There can be, yes. However, it depends on how it is cooked. Venison cooked or marinated in acidic sauces (like the tomato sauce in this recipe) does not have a wild or bitter taste. In fact, not only is it more filling than beef but it tastes much more flavorful too.
Most of the time, yes! But you can overcook it. The longer this stovetop chili is cooked, the more the flavors will infuse and the sauce will thicken. However, cooking it at high heat for too long will cause it to dry out and have a “burnt” taste. Thus, keep a close eye on it. Also, add more liquid while simmering if you need to (this only applies if you plan on cooking the chili longer than in this recipe).
The best beans for chili are the ones you enjoy! Most people prefer a blend of beans (black, kidney, chickpea, etc) or opt strictly for kidney beans in their chili recipes. However, any beans you have on hand will work. Make sure they are canned or fully cooked through as raw beans will absorb the liquid and cause the chili to dry out.
Other Gluten-Free Recipes You'll Love
- Dairy-free slow cooker chicken alfredo
- Chicken pesto pasta
- One-pot chicken alfredo
- Teriyaki meatballs
- 30+ dairy and gluten-free dinners
- Dairy-free Tuscan chicken
- The BEST recipes for busy moms
- Baked teriyaki chicken thighs
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Stovetop Venison Chili
Equipment
- Large pot
Ingredients
- 1.5 lbs ground venison
- 28 oz canned tomatoes crushed
- 2.5 cups water
- 1 cups zucchini chopped
- 1 onion diced
- 1 can mixed beans 15 ounces
- 1 teaspoon garlic fresh or powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1.5 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 tbs chili powder
Instructions
- Ina large pot, saute onions with venison until ¾ of the way browned.
- Add spices and garlic. Brown venison thoroughly. *if using ground beef, drain grease
- Add in the can of beans, crushed tomatoes, water, and zucchini.
- Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes or until zucchini are desired tenderness
Notes
- Any beans will work in this chili recipe
- You can sub ground beef for the ground venison but it will change the taste slightly. Make sure to drain the beef fully beforehand.
- If using this recipe for meal prep, cook it first and then portion
- The chili will thicken if left to sit in the fridge overnight. You may need to add some water to the pot if reheating the whole thing.
- Adjust the chili powder to flavor.
- If you find the texture watery after thirty minutes of simmering, add in two tablespoons of tomato paste.
- To make this recipe whole30 approved simply substitute sweet potato (peeled and diced) for canned beans
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Glenda says
Shared this delicious recipe with my hunting son-in-law. It's now their favorite chili! We enjoyed it with them over the weekend and it was absolutely delicious!
fitasamamabear says
That's because chili is a hit all around, and venison chili is that much better!
Donny says
We sometimes get ground venison from our family who hunt in Wisconsin so this will be perfect! Never thought to add zucchini either and I bet that's great.
jennifer says
Girl, I am REALLY excited about this recipe because I have quite a bit of ground venison from a neighbor stashed in my freezer and I really had no idea what to do with it! Definitely making this week and I'll let you know how it goes.
fitasamamabear says
Omg can I befriend your neighbor haha literally the nicest gift! My dad is a hunter so we do get some, but it's never enough! FYI venison burgers are amazing too!
Stacey Crawford says
I love how meaty and delicious this chili is with the ground venison. Such a great idea.
fitasamamabear says
Yes! Venison is a nice switch-up from beef. It makes it really hearty.
Kelly says
The perfect recipe for the chilly nights ahead. It has lots of flavor and the perfect amount of vegetables that balance the recipe. Yum! Can't wait to make this again.
Jean Choi says
What a hearty and comforting soup! I love that it has a good amount of veggies in it, and it's delicious.