Roasted Minnesota River Bluffs Trail Venison Chili

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A hearty chili featuring tender roasted venison with smoky chipotle and earthy black beans, inspired by the rustic trails of Minnesota River Bluffs. This American-inspired venison recipe, ready in about 85 minutes, pairs venison stew meat, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1.5 lbs venison stew meat
• 2 tbsp olive oil
• 1 medium (1 cup) yellow onion, diced
• 4 garlic cloves, minced
• 2 peppers, chopped chipotle peppers in adobo sauce
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1.5 lbs venison stew meat with 1 tbsp olive oil and 1/2 tsp salt, then spread on a rimmed baking sheet and roast for 20 minutes until browned and slightly caramelized.
2. Step 2: While venison roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves, 2 chopped chipotle peppers, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano to the pot and cook for 1 minute until fragrant.
4. Step 4: Transfer the roasted venison to the pot along with 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes with juice, and 2 cups beef broth. Stir well.
5. Step 5: Bring chili to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally, until venison is tender and flavors meld.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste, then stir in 1/4 cup chopped fresh cilantro.
7. Step 7: Serve hot with lime wedges to squeeze over, providing a bright contrast to the smoky chili.