Oh Deer! Chili

"This is a unique and hearty chili full of delicious veggies. We like to make it with fresh ground deer meat when we’ve a had a good hunting season, or sub in lean beef, chicken, or turkey if we haven’t been so lucky."

Prep Time

10 mins

Cook Time

30 mins

Paired With

Main Protein

Wild Game


Ground venison (sub lean beef, chicken or turkey if not available) 1 pound, 1 tbsp, 1, 1, 1, 1, 1, 1, 2 1/2 Tbsp, 1 Tbsp, 2 Tbsp, 2 Tbsp, 1 Tbsp, 1 1/2 Tsp, 1 Tsp, 1 1/2 cups, 1 15oz can, 1 15oz can, 1 16oz can, 1 16oz can, 1 8oz can
Olive oil
Medium yellow onion
Sweet potato
Red bell pepper
Yellow or orange bell pepper
Chili powder
Brown sugar
Ground cumin
Tomato paste
Minced garlic
Black pepper
Beef broth
Fire roasted diced tomatoes
Red kidney beans, drained and rinsed
Black beans, drained and rinsed
Tomato sauce


Chop the onion, bell peppers, zucchini, and sweet potato and deseed and dice the jalapeño. Set veggies aside.
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground venison to the pot. Break it apart with a wooden spoon. Cook for 5-7 minutes, or until the meat is browned, stirring occasionally.
Add the tomato paste, chili powder, cumin, sugar, tomato paste, minced garlic, diced jalapeño, salt, pepper, and cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, corn, bell peppers, zucchini, sweet potato, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5 minutes before serving with desired toppings.