Go Back
–+ servings
Featured image: white bowl of venison chili with a spoon of chili lifting out
Print

Stovetop Venison 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.
Course dinner, Main Course
Cuisine American
Keyword chili recipe, stovetop chili, venison,
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 5
Calories 289kcal
Author Shelby Stover

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.
    Chopped zucchini with a knife beside it and chopped onion on a cutting board
  • Add spices and garlic. Brown venison thoroughly. *if using ground beef, drain grease
    Ground venison, onion, and zucchini in a large pot being stirred by a wooden spoon
  • Add in the can of beans, crushed tomatoes, water, and zucchini.
    Crushed tomatoes being poured into a pot with ground venison and vegetables stirred with a wooden spoon
  • Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes or until zucchini are desired tenderness
    Ground venison, tomato sauce, onion, and zucchini in a large pot being stirred by a wooden spoon

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