Welcome, dear food enthusiasts! Today, I’m thrilled to share a hearty and nutritious recipe that embodies the essence of family bonding, creativity in the kitchen, and the comforting flavors of the season. This Venison and Quinoa Chili is a perfect dish for those cozy gatherings at home. With each spoonful, you’ll experience the tenderness of venison and the wholesome texture of quinoa, all enveloped in a rich, flavorful sauce. Let’s dive in and create a culinary masterpiece that’s sure to warm your hearts and tummies!
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 6 |
| Skill Level | Intermediate |
Ingredients
- 1 lb ground venison
- 1 cup quinoa, rinsed
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Avocado slices, for garnish
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, red, and green bell peppers. Cook for another 3-4 minutes until peppers start to soften.
- Add ground venison to the pot, cooking until browned and crumbled, about 7-10 minutes.
- Mix in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine.
- Pour in the diced tomatoes, tomato paste, and beef broth. Stir in the rinsed quinoa and bring the mixture to a simmer.
- Add black beans and kidney beans to the pot. Season with salt and black pepper to taste.
- Reduce the heat to low and cover the pot. Let the chili simmer for about 45 minutes, stirring occasionally, until the quinoa is cooked and the flavors meld together.
- Once done, ladle the chili into bowls. Garnish with avocado slices, fresh cilantro, and a sprinkle of shredded cheese before serving.
Helpful Tips
- Variation: For a spicier kick, add additional cayenne pepper or diced jalapeños.
- Make it easier: Use pre-cooked quinoa and canned beans for a quicker version.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Ingredient Substitutions: You can substitute chicken or turkey for venison if preferred, and use vegetable broth for a vegetarian version.
Complementary Dishes & Drinks
- This chili pairs wonderfully with a side of cornbread or a fresh green salad.
- For drinks, consider serving with a robust red wine or a cold, crisp beer.
