Venison Chili with Roasted Red Peppers Recipe

There’s something undeniably comforting about a steaming bowl of chili on a crisp, cool day. Our Venison Chili with Roasted Red Peppers is a heartwarming dish that brings a touch of the wild to your table while celebrating seasonal flavors. With smoky, sweet roasted red peppers and tender, succulent venison, this chili is perfect for family gatherings, cozy nights in, or any occasion that calls for a hearty, flavorful meal. It’s an invitation to gather around, share stories, and create lasting memories over a wholesome dish.

Ingredients

• 1 lb ground venison
• 2 roasted red peppers, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1 tbsp olive oil
• Shredded cheese and chopped fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground venison to the pot, cooking and breaking up the meat with a spoon until browned.
4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to let the spices bloom.
5. Add the roasted red peppers, diced tomatoes (with juice), and beef broth. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and let simmer for 40 minutes, stirring occasionally.
7. Add the kidney beans and black beans, stirring to incorporate. Simmer for an additional 10 minutes.
8. Taste and adjust seasoning if necessary. Serve hot, topped with shredded cheese and chopped fresh cilantro.

Helpful Tips

• Roast the red peppers yourself for a fresher flavor. Simply place whole peppers under the broiler until charred on all sides, then peel, seed, and chop.
• If venison is unavailable, you can substitute it with ground beef, turkey, or even chicken.
• For a vegetarian option, replace venison with an additional can of beans or lentils.
• This chili can be made a day ahead and tastes even better as the flavors meld.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; simply let it cool completely before transferring to a freezer-safe container.

Pairings

Serve this venison chili with a side of crusty bread or over a bed of white rice. For a refreshing contrast, pair it with a crisp green salad or a tangy coleslaw. A glass of full-bodied red wine, like a Zinfandel or Malbec, would complement the rich, savory flavors beautifully.

We can’t wait to see how your Venison Chili with Roasted Red Peppers turned out! Share your creations using #ZynahzRecipes or tag us on Instagram at @Zynahz. For more delicious recipes, leave your feedback on our website, and don’t forget to subscribe to our newsletter and follow us on social media for the latest updates. Happy cooking!