Easy Venison Chili (Deer Chili)
A protein-loaded, comfort meal perfect for Sunday night dinner. This gluten-free venison chili is easy to make and packed full of classic flavors.
Servings 5
Calories 289kcal
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
Video
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
Nutrition
Calories: 289kcal | Carbohydrates: 17g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 109mg | Sodium: 1071mg | Potassium: 1086mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 7mg