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This super simple three bean venison chili will be an instant hit with the family! Its packed with flavor and makes enough for leftovers. Enjoy!
I married in to a hunting family. When I first started dating my husband, I would avoid his parent’s house when anything venison was involved. Which – unsurprisingly – was very frequently. Eventually I did end up eating it, but only if it was seriously masked by lots of other flavors.
For example, if they made venison burgers on the grill I would have a ketchup sandwich with extra cheese and… burger.
Currently, I have a chest freezer in my basement with seemingly a lifetime supply of all different cuts of venison. Life is kind of funny that way.
I cook with it at least once a week and have come up with a bunch of excellent recipes for it over the years.
Hands down though, my favorite is this stovetop venison chili. Its got tons of beans, bell pepper, and always leaves us with leftovers. Its the perfect low maintenance weeknight dinner!
Since venison isn’t really something you can run to the grocery store for, I’ve also made this with ground beef and ground turkey. Both are excellent!
Make it ahead of time!
When I was super duper pregnant, I made some freezer meals in advance so I could worry about one less thing during those chaotic first weeks home with a newborn, and this froze well! I made the chili, let it cool completely, then froze it in an air tight container. Let it thaw overnight and microwave portions as needed.
PRO TIP: Pair it with my amazingly simple Cheesy Beer Bread and you might have an out of body experience. Seriously. It’s a game changer.
But hey! You came here for a recipe – so let’s get down to business. Make this three bean venison chili tonight, and then come back and tell me what you think in the comments! Bonus points if you make the bread, too.
The Easiest Weeknight Venison & Bean Chili (That Isn’t Gamey!)
Notes
This chili is very low maintenance and perfect for a weeknight dinner. Pair it with my cheesy beer bread and this duo will become a fast favorite!
Ingredients
- 1 tbsp olive oil
- 1-1.5 lbs of ground venison
- 1 onion, diced
- 1 bell pepper, diced
- 2 tbsp cumin
- 1 tbsp chili powder
- salt & pepper to taste
- 2-3 cloves garlic, minced
- 28oz can of diced tomatoes
- 2 1/2 cups beef broth
- 1/2 cup red wine
- 1 can kidney beans, rinsed
- 1 can cannellini beans, rinsed
- 1 can black beans, rinsed
- optional toppings
- chives
- shredded cheddar cheese
- sour cream
Instructions
- Drizzle olive oil in a large stock pot, set burner to medium high.
- Add diced onion, bell pepper, ground venison, and spices and mix together.
- Allow the onions and venison to cook, 5-7 mins or until meat is browned.
- Add in garlic and mix until just fragrant, about 1 min.
- Deglaze the pot with the wine and broth. Once it stops sizzling, add in diced tomato.
- Allow mixture to come to a simmer, then reduce heat to low and cover, stirring occasionally.
- After about an hour, stir in the trio of beans.
- Stir, then cover and let simmer for 30-45 mins.
- Serve immediately. Keep stored refrigerated in an air tight container for up to 5 days.
