Venison and Sweet Potato Chili Recipe

There’s something truly special about a dish that brings warmth to your soul. Our Venison and Sweet Potato Chili is one such recipe that combines the robust flavors of tender venison with the natural sweetness of sweet potatoes. This hearty bowl is perfect for warming up on a chilly evening and is certain to become a family favorite. Gather around the table, share stories, and enjoy the rich, savory broth of this delightful chili. It’s not just a meal; it’s a celebration of togetherness and culinary creativity. Welcome to a taste of home.

Recipe Summary

Ingredients

• 2 lbs venison, cut into bite-sized chunks
• 2 large sweet potatoes, peeled and diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (28 oz) can diced tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for a spicier kick)
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh thyme sprigs (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the venison chunks and brown them on all sides. Remove the venison from the pot and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the bell peppers, cooking for another 5 minutes until they begin to soften.
4. Return the venison to the pot and stir in the diced tomatoes, beef broth, and tomato paste. Mix well to combine.
5. Add the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir to incorporate all the spices.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the venison is tender.
7. Add the diced sweet potatoes and continue to simmer for an additional 30 minutes, or until the sweet potatoes are cooked through and tender.
8. Ladle the chili into bowls, garnish with fresh thyme sprigs, and serve with a slice of rustic bread.

Helpful Tips

• For a milder version, omit the cayenne pepper.
• This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Feel free to substitute venison with beef if it’s more readily available.
• For added flavor, try roasting the sweet potatoes before adding them to the chili.

Conclusion

Cooking this Venison and Sweet Potato Chili is an opportunity to bond with loved ones over shared meals and cherished moments. We would love to see your culinary creations, so please share your photos using #ZynahzRecipes or tag us on Instagram. Your feedback means the world to us, so don’t hesitate to leave a comment on our website. Hungry for more delicious recipes? Subscribe to our newsletter and join our community on social media for all the latest updates. Let’s continue to celebrate the joy of home-cooked meals together!