Venison Chili with Quinoa Recipe

Imagine a cozy family dinner where the aroma of spices fills the air, and the warmth of home-cooked goodness wraps around you like a comforting blanket. Our Venison Chili with Quinoa is a celebration of those special moments. This recipe combines the robust flavors of venison with the nutty texture of quinoa, perfect for a hearty meal that brings everyone together. Whether it’s a chilly autumn evening or a festive gathering, this dish is a delightful ode to creativity, family bonding, and the joy of cooking.

Ingredients

• 1 lb ground venison
• 1 cup quinoa, rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional toppings: sour cream, grated cheese, avocado slices, lime wedges

Instructions

1. In a large pot, cook the ground venison over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and garlic to the pot, sautéing until they become fragrant and translucent.
3. Stir in the chopped bell peppers, cooking for an additional 5 minutes.
4. Mix in the quinoa, kidney beans, black beans, diced tomatoes, and tomato paste.
5. Pour in the beef broth and add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the quinoa is cooked and the chili has thickened.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and your choice of toppings.

Helpful Tips

• If you prefer a milder chili, reduce the amount of chili powder or omit it altogether.
• For a vegetarian option, substitute venison with extra beans or a plant-based meat substitute.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Pairings

This Venison Chili with Quinoa pairs wonderfully with cornbread or a warm, crusty bread. For a refreshing contrast, serve with a crisp green salad. To drink, try a robust red wine or a cold, light beer.

We hope this Venison Chili with Quinoa becomes a favorite in your home. We’d love to see your creations! Share your photos using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com and subscribe to our newsletter for the latest recipes and updates. Follow us on social media for more inspiration and family-friendly dishes. Happy cooking!