Mountain Man Venison Chili

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

This American-inspired venison recipe, ready in about 55 minutes, pairs ground venison, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground venison
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1, diced green bell pepper
• 4, minced garlic cloves
• 2 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can, drained and rinsed kidney beans
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and 1 diced green bell pepper; sauté for 5 minutes until softened.
2. Step 2: Add 4 minced garlic cloves, 2 tsp chipotle chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot; cook, stirring constantly, for 1 minute until spices are fragrant.
3. Step 3: Add 1 lb ground venison and cook, breaking it up with a spoon, until browned and no longer pink, about 7 minutes.
4. Step 4: Stir in 1 (14.5 oz) can diced tomatoes, 1 (15 oz) can drained kidney beans, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Bring the chili to a simmer, reduce heat to low, and cover partially. Cook for 30 minutes stirring occasionally.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over each bowl, adding a bright contrast to the smoky chili.