Venison Chili - Slow Cooker or Stovetop

Venison Chili - Slow Cooker or Stovetop

This venison chili is hearty, easy to make and perfectly spiced with ground venison, kidney beans, tomatoes and a simple blend of spices. Make it in the slow cooker or on the stovetop, or use ground beef instead of venison. Naturally gluten-free and dairy-free before toppings.

Course Main

Cuisine American

Keyword crockpot venison chili, deer chili, slow cooker, slow cooker venison chili, stovetop venison chili, venison chili

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 94kcal

Author Erin Dooner

Ingredients

1 tablespoon olive oil
1 cup chopped onion (from about 1 medium onion)
2 cloves garlic minced
1 pound ground venison or ground beef
2 15-ounce cans kidney beans (dark or light)
2 14-ounce cans diced tomatoes
½ cup water
1 tablespoon chili powder*
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt

US Customary - Metric

Instructions

Slow cooker instructions:

In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
1 tablespoon olive oil, 1 cup chopped onion (from about 1 medium onion)
Add the garlic and cook 1 more minute.
2 cloves garlic
Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
1 pound ground venison or ground beef
Transfer this to the slow cooker.
Add in the remaining ingredients and cook on high for 4 hours, or low for 6 hours.
2 15-ounce cans kidney beans (dark or light), 2 14-ounce cans diced tomatoes, ½ cup water, 1 tablespoon chili powder*, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt

Stovetop directions:

In a large skillet set over medium heat, add the olive oil. Cook the onions, about 5 minutes or until translucent.
1 tablespoon olive oil, 1 cup chopped onion (from about 1 medium onion)
Add the garlic and cook 1 more minute.
2 cloves garlic
Add the venison, stir into the onions and garlic, and cook until browned, about 5-7 minutes.
1 pound ground venison or ground beef
Add in the remaining ingredients. Bring to a boil and then reduce the heat to a simmer.
2 15-ounce cans kidney beans (dark or light), 2 14-ounce cans diced tomatoes, ½ cup water, 1 tablespoon chili powder*, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt
Cover the pot and cook on medium-low for 30-45 minutes, stirring after every 10 minutes. Add up to 1 cup of water, ¼ cup at a time, if it seems too dry. When done, turn off the heat and let the chili sit for 15 minutes before serving.

For either version:

Garnish and serve warm. Refrigerate leftovers in an airtight container for up to 4 days. Freeze in airtight containers for up to 6 months. Thaw in the refrigerator and reheat thoroughly.

Notes

Chili powder: In some countries, chili powder means pure ground chile. This recipe calls for an American-style chili powder blend containing spices such as paprika, cumin, oregano and garlic. Do not use pure ground chile in the same quantity.
Ground beef: If using ground beef instead of venison, omit the tablespoon of olive oil.
Stovetop: If the chili seems too dry, add up to 1 cup of additional water, 1/4 cup at a time.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition