Veggies and Venison Chili - Cooking Up Clean

Veggies and Venison Chili

venison chili

Know what I love about you guys?? That you’re all game for wild game.  After a great response from my post on venison stroganoff, I feel I owe it to you to give you another awesome spin on how I prepare venison in this veggies and venison chili. Venison can be a tricky meat to cook with because it’s so lean.  Without a lot of fat content to keep it moist, it can often end up tough as leather (obviously, not a desirable trait).  My trick to preparing venison is almost always a low and slow method with strong spices like those found in Asian, Mexican or South American foods. Venison takes on these flavors so incredibly well and transforms them into something truly great and not the least bit “gamey”.

Bold flavors of cumin, chili, allspice, garlic and oregano play up venison’s unique field to table flavor. Apple cider vinegar is used to help soften the meat fibers to make each bite delightfully tender.  Warm, spicy, fragrant and loaded with lean protein and vegetables, this veggies and venison chili is PERRRRFECT for a snowy weekend.

Love venison? Try these other great recipes:  Venison Steaks with Sweet Smoky Aioli, venison stroganoff , marinated venison chops, and venison tenderloin with creamy mustard sauce too!

venison chili

Veggies and Venison Chili
Prep time
Cook time
Total time
Recipe type: Soup
  • 1-1/2 to 2 pounds venison roast or steaks cut into bite size pieces
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 jalepeno or serrano peppers (or a combo), seeded and diced
  • 2 parsnips, peeled and diced
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon allspice
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1½ teaspoons cumin
  • 2-3 teaspoons chili powder depending on how much spice you want
  • 1½-2 teaspoons salt or smoked salt
  • 1 cup squash or pumpkin puree
  • 1 can black beans
  • 1 can red kidney beans or pinto beans
  • 1 cup tomato sauce
  • 15 oz can diced tomatoes
  • 1-2 cups low sodium beef stock - add until you get the consistency you desire
  • shot of whiskey (optional)
  1. In a small bowl, add the garlic, vinegar, and all of the ground spices and salt.
  2. Mix together to form a paste.
  3. Add venison to the spice paste and massage it a bit to be sure all the bits of meat are spiced.
  4. Pour the venison and spices mixture into a crockpot along with onion, peppers and parsnips.
  5. Stir together and cook on low 2-3 hours or until venison is cooked through.
  6. Add all other remaining ingredients to crock pot and stir.
  7. Cook on low for 3 more hours up to 8 hours.
  8. Serve hot with your favorite chili toppings like cheese, sour cream, cilantro, and guacamole!
Any leftover chili is very easily frozen for future meals!


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