Prairie Kitchen Venison Chili with Roasted Peppers
A robust venison chili cooked low and slow with fire-roasted bell peppers and a blend of smoky spices for a rich, hearty stew. This american-inspired beef ready in about 75 minutes pairs ground venison, olive oil, large (1 cup) yellow onion, diced 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
- 2 tbsp olive oil
- 1 large (1 cup) yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 large roasted red bell peppers, diced
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 oz dark chocolate, chopped
- 1/4 cup fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4-5 minutes until onion is soft and fragrant.
- Step 2: Add 1 lb ground venison and cook, breaking up with a spoon, until browned and no longer pink, about 7-8 minutes.
- Step 3: Stir in 2 large diced roasted red bell peppers, 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained kidney beans, and 2 cups beef broth. Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Mix well.
- Step 4: Bring chili to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until thickened.
- Step 5: Stir in 1 oz chopped dark chocolate until melted and fully incorporated for depth of flavor. Garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Prairie Kitchen Venison Chili with Roasted Peppers take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Prairie Kitchen Venison Chili with Roasted Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground venison from drying out.
Can I substitute ingredients in Prairie Kitchen Venison Chili with Roasted Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Prairie Kitchen Venison Chili with Roasted Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Prairie Kitchen Venison Chili with Roasted Peppers?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
