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High-Protein Venison Chili is a one-pot stovetop chili made with 900 g of ground venison and two kinds of beans. It delivers about 40 g of protein per 1 1/2 cup bowl. It takes 80 minutes start to finish, and 45 of those are hands-off simmering.
I’ll be honest, venison used to make me nervous. It has almost no fat, so if you brown it hard it turns dry and grainy, and no amount of sauce fully fixes that. Brown it in two batches and pull it as soon as the pink is gone.
A little olive oil, a spoonful of cocoa and a splash of vinegar do the rest. The chili comes out thick and smoky. Earthy, but not gamey.
It’s also a good one for meal prep. It tastes better on day two, and it freezes well, so it sits right in your rotation.
Why You’ll Love This Recipe
- About 40 g of protein in every 1 1/2 cup bowl
- One pot, 15 minutes of prep, mostly hands-off simmering
- Tastes better on day two and freezes for 3 months
- Canned beans and tomatoes keep the rest of the grocery bill low
Ingredient Notes
- ground venison: Ask your butcher for venison ground without added pork or beef fat, or trim the silver skin before grinding at home. Ground bison or 90 percent lean ground beef works as a swap.
- unsweetened cocoa powder: It adds depth and rounds off any gamey edge without making the chili taste like chocolate. If you don’t have it, skip it and add 1/2 tsp extra cumin.
- black beans and kidney beans: Two kinds give a better mix of texture and add about 7 g of protein per serving. Rinse them well to cut the sodium from the can.
- chili powder: Use a mild blend if kids are eating, or a hot one if you want heat. Check the label if you need it gluten-free.
- apple cider vinegar: It brightens the pot right at the end. Lime juice works in the same amount.
High-Protein Venison Chili with Black and Kidney Beans
Ingredients
Method
- Heat 1 tbsp of the olive oil in a 26 cm / 5.5-quart Dutch oven over medium-high heat. Add half the venison and break it into crumbles with a wooden spoon. Cook for 4 to 5 minutes until no pink remains and it reads 160 F / 71 C, then move it to a bowl. Brown the second half the same way.
- Lower the heat to medium. Add the remaining 1 tbsp oil, the onion and the bell pepper, and cook for 5 minutes until the onion is soft and translucent. Stir in the garlic and tomato paste and cook for 1 minute.
- Add the chili powder, cumin, smoked paprika, oregano, cocoa, salt and pepper. Stir for 1 minute until fragrant and the paste darkens, then return the venison and its juices to the pot.
- Pour in the crushed tomatoes and broth, scraping up the browned bits from the bottom. Bring to a boil over high heat, about 2 minutes, then drop the heat to low so it barely bubbles. Partly cover and simmer for 30 minutes, stirring every 10 minutes.
- Stir in the black beans and kidney beans and simmer partly covered for 15 minutes more, until a spoon dragged across the bottom leaves a clear trail. If it looks thin, mash about 1/2 cup of the beans against the side of the pot.
- Stir in the apple cider vinegar, then taste and add more salt if needed. Ladle into bowls and serve hot.
Notes
- Cook ground venison until no pink remains and it reads 160 F / 71 C on a thermometer.
- Buy venison ground without added fat, or trim the silver skin before grinding at home.
- Rinse canned beans well to lower the sodium and keep the broth clean.
- Taste for salt at the end, since broth and canned beans vary by brand.
- Chili thickens as it cools, so loosen it with a splash of broth when reheating.
Tips for Success
- Brown the venison in two batches over medium-high heat and stop once no pink remains, because it dries out fast past that point.
- Add the beans after the first 30 minutes of simmering so they hold their shape instead of breaking down into mush.
- Stir in 1 tbsp apple cider vinegar at the end. It brightens the pot and takes the edge off any gamey flavor.
- Toast the chili powder, cumin and paprika in the hot pot for 1 minute before adding liquid so the spices taste deeper.
- Mash about 1/2 cup of the beans against the side of the pot near the end to thicken the chili without any flour.
Variations
- Swap the kidney beans for pinto beans, or add a can of white beans, for a milder and creamier texture.
- Replace the ground venison with ground bison or 90 percent lean ground beef and keep the same 45-minute simmer.
- Stir in 1 chopped chipotle in adobo and 1 tsp of its sauce along with the tomatoes for extra smoke and heat.
Storage and Reheating
Leftover venison chili keeps in an airtight container in the fridge for 4 days. Get it into the fridge within 2 hours of cooking.
Freeze it in 1 1/2 cup portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in a saucepan over medium-low heat for 8 to 10 minutes, stirring often, until steaming hot. Add 2 to 3 tbsp of broth or water if it has thickened. In the microwave, heat a bowl for 90 seconds on high, stir, then heat in 30-second bursts until hot through.
Serving Suggestions
Serve the chili hot in wide bowls with a spoonful of plain Greek yogurt, sliced scallions and a handful of shredded sharp cheddar if you eat dairy. The yogurt adds tang and a few extra grams of protein.
For a heavier meal, pair it with skillet cornbread, brown rice or a baked potato. Roasted sweet potato halves work too and keep the plate gluten-free.
For kids, use mild chili powder and put out tortilla chips for scooping. I keep a pot in the fridge for lunches all week.
FAQ
Why does my venison chili taste gamey?
Gamey flavor usually comes from silver skin and fat left on the meat, not from the cooking. Start with well-trimmed ground venison, bloom the spices in oil, and stir in 1 tbsp apple cider vinegar at the end. The smoked paprika and cocoa also cover the sharp, irony edge.
Can I use ground beef or bison instead of venison in this chili?
Yes. Use the same weight of ground bison or 90 percent lean ground beef and keep the same 45-minute simmer. Beef has more fat than venison, so you can cut the olive oil to 1 tbsp total. Protein per bowl drops by a few grams, but it stays well above 35 g.
Can I freeze venison chili with the beans in it?
Yes, venison chili freezes well with the beans in it for up to 3 months. Cool it completely, portion into 1 1/2 cup containers, and leave 2.5 cm / 1 inch of headspace. Thaw overnight in the fridge. The beans soften slightly, but the flavor holds.
What goes well with venison chili if I want to keep the protein high?
Plain Greek yogurt on top works like sour cream and adds about 6 g of protein per 1/4 cup. Skillet cornbread, brown rice or a baked potato round it out if you want more carbs. For something lighter, serve it over roasted sweet potato or with a crisp pineapple ginger cabbage slaw.
Is venison chili gluten free?
Yes, as written the chili has no gluten-containing ingredients, since it’s thickened with mashed beans instead of flour. Check the labels on your beef broth and chili powder, because some brands add wheat-based fillers or flavorings. Use certified gluten-free products if you’re cooking for someone with celiac disease.
What’s the difference between venison chili and regular beef chili?
Venison chili uses a much leaner meat, so it needs added oil and a shorter browning time than beef chili. The flavor is deeper and slightly earthy, which is why this version leans on smoked paprika, cocoa and vinegar. Beef chili is usually richer and greasier, with fat rendered into the pot.
