Northward Spiced Venison Chili with Black Beans

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A robust chili featuring lean venison and black beans, seasoned with warming northern spices for a deep, comforting flavor. This American-inspired venison recipe, ready in about 55 minutes, pairs ground venison, black beans, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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
• 1 can (15 oz), drained and rinsed black beans
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 can (14.5 oz), undrained diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped, for garnish fresh cilantro
• optional, for serving sour cream
• optional, for serving shredded cheddar cheese

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Step 2: Add 1 diced medium yellow onion and 1 diced red bell pepper; sauté for 5 minutes until softened.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 lb ground venison, breaking it up with a spoon, and cook for 7-8 minutes until browned and no longer pink.
5. Step 5: Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano; cook for 2 minutes to toast the spices.
6. Step 6: Pour in 1 can (14.5 oz) diced tomatoes with juice, 1 cup beef broth, and 1 can (15 oz) drained and rinsed black beans.
7. Step 7: Season with 1.5 tsp salt and 1 tsp black pepper.
8. Step 8: Bring chili to a simmer, reduce heat to low, and cook uncovered for 30 minutes until thickened, stirring occasionally.
9. Step 9: Serve topped with 1/4 cup chopped fresh cilantro, and optional sour cream and shredded cheddar cheese.