Annie's Easy Venison Chili recipe

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Ingredients

1 onion, diced
1 tablespoon minced garlic
2 pounds ground venison
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14.5 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ancho chili powder
1 tablespoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Nutrition Info

371.7 calories
carbohydrate: 41.6 g
cholesterol: 105.8 mg
fat: 4.9 g
fiber: 14.6 g
protein: 41.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 1409 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison and cook until browned, about 7 minutes.

  2. Add all 3 types of beans, diced tomatoes with green chiles, tomato sauce, broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.

Recipe Yield

6 servings

Recipe Note

Simple to make, packed with flavor and a little kick.

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