Venison and Vegetable Chili Recipe

There’s nothing quite like a hearty bowl of Venison and Vegetable Chili to bring the family together. This recipe combines the rich, earthy flavors of venison with the colorful freshness of bell peppers, zucchini, and carrots. It’s perfect for those crisp fall evenings when the family craves something warm and satisfying. This dish is not just about nourishment; it’s about creating memories around the dinner table, filled with laughter, love, and the joy of sharing a home-cooked meal.

Ingredients

• 1 lb ground venison
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro, chopped (for garnish)
• Sour cream (for garnish)

Instructions

1. Heat a large pot over medium heat and add a drizzle of olive oil. Add the ground venison and cook until browned, breaking it apart with a spoon.
2. Add the chopped onion, bell peppers, zucchini, and carrots to the pot. Cook until the vegetables are tender, about 8-10 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
5. Season with chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, stirring occasionally.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh cilantro and a spoonful of sour cream.

Helpful Tips

• Make it your own: Feel free to add or substitute vegetables based on what’s in season or your family’s preferences.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
• Ingredient swaps: If you don’t have venison, ground beef or turkey makes a great substitute.

Pairings

This Venison and Vegetable Chili pairs beautifully with a side of cornbread or a fresh green salad. For a cozy beverage, consider serving with a glass of red wine or a mug of hot apple cider.

We hope this Venison and Vegetable Chili brings warmth and joy to your family table. We’d love to see your culinary creations, so don’t forget to share them using #ZynahzRecipes or tag us on Instagram. Visit our website to leave feedback and subscribe to our newsletter for more delicious recipes. Follow Zynahz on social media for daily inspiration. Happy cooking!