Tasty Venison Chili Soup
There’s nothing quite like the rich, robust flavors of a well-made chili to bring comfort and satisfaction to the table.
This venison chili soup elevates the classic dish by incorporating lean, flavorful ground venison, making it a nutritious and hearty option.
The combination of kidney beans, black beans, and a medley of vegetables, all simmered in a spiced tomato broth, creates a vibrant and delicious meal.
Enhanced with a blend of chili powder, cumin, paprika, and optional cayenne pepper for a bit of heat, this chili is perfect for any occasion.
Garnished with fresh cilantro and served with crusty bread or tortilla chips, this venison chili soup is sure to become a family favorite.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Ingredients:
- 2 Tbsp. olive oil
- 1 lb ground venison
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- 1 cup water
- 1 Tbsp. chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1/2 cup corn (optional)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Cook the Venison:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground venison and cook until browned. Remove venison from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.
- Combine Ingredients:
- Return the browned venison to the pot. Add the diced tomatoes, kidney beans, black beans, beef broth, water, chili powder, cumin, paprika, dried oregano, cayenne pepper (if using), and a pinch of salt and pepper. Stir to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, stirring occasionally to allow the flavors to meld and the soup to thicken. If using corn, add it in the last 15 minutes of cooking.
- Adjust Seasoning and Serve:
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot with crusty bread or tortilla chips.
Ingredients
- 2 tbsp olive oil
- 1 lb ground venison
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 29 oz diced tomatoes (2 cans – 14.5 oz each)
- 15 oz kidney beans, drained and rinsed (1 can)
- 15 oz black beans, drained and rinsed (1 can)
- 1 cup beef broth
- 1 cup water
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 cup cayenne pepper (optional, for extra heat)
- salt and pepper to taste
- 1/2 cup corn (optional)
- fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground venison and cook until browned.
- Remove venison from the pot and set aside.
- In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.
- Return the browned venison to the pot. Add the diced tomatoes, kidney beans, black beans, beef broth, water, chili powder, cumin, paprika, dried oregano, cayenne pepper (if using), and a pinch of salt and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, stirring occasionally to allow the flavors to meld and the soup to thicken. If using corn, add it in the last 15 minutes of cooking.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot with crusty bread or tortilla chips.
