Venison and Kale Chili Recipe

Introduction:

There’s something incredibly heartwarming about a steaming bowl of chili, especially when it’s packed with nutrient-dense ingredients like venison and kale. Perfect for cozy family dinners or a nourishing meal post-adventure, this Venison and Kale Chili is not only rich in flavor but also in health benefits. The lean, gamey meat pairs beautifully with the bright, earthy taste of kale, creating a symphony of flavors that is perfect for any season.

Recipe Summary:

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground venison
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups chopped kale, stems removed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parmesan cheese, for garnish
• Whole grain bread, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground venison and cook until browned. Remove the venison and set it aside.
2. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the diced red and yellow bell peppers, and cook until they begin to soften, about 5-7 minutes.
4. Stir in the chopped kale, letting it wilt slightly before adding the cooked venison back to the pot.
5. Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth. Stir well to combine.
6. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
7. Reduce the heat to low, cover, and let the chili cook for about an hour, stirring occasionally to prevent sticking.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with freshly grated parmesan cheese and a slice of whole grain bread on the side.

Helpful Tips:

• Variations: Feel free to add other vegetables like corn or zucchini for added texture and flavor.
• Make it spicier: Add a chopped jalapeño or a pinch of cayenne pepper for an extra kick.
• For beginners: Pre-chop all your vegetables to make the cooking process smoother and more enjoyable.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well – just portion it into freezer-safe containers and freeze for up to 3 months.

Pairings:

This venison and kale chili pairs wonderfully with a crisp green salad and a glass of robust red wine, like a Shiraz or Cabernet Sauvignon. For a non-alcoholic option, a chilled glass of iced tea with a hint of lemon complements it perfectly.

Conclusion:

Gather your family around the table and share the warmth and heartiness of this Venison and Kale Chili. We can’t wait to see your beautiful creations! Share your dishes using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website https://www.zynahz.com/. For more delicious recipes, subscribe to our newsletter and follow Zynahz on social media for updates on new dishes to inspire your culinary journey!