Slow-Cooked Sonoran Desert Venison Chili

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A rich and hearty chili slow-cooked with tender venison, infused with smoky peppers and spices reminiscent of the Sonoran Desert landscape. This American-inspired Mardi Gras recipe, ready in about 380 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 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 medium, diced yellow onion
• 4 minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz), drained and rinsed black beans
• 1 cup beef broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground venison and cook for 6-7 minutes, breaking it apart with a spoon, until browned and no longer pink. Transfer venison to a slow cooker.
2. Step 2: In the same skillet, add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing over medium heat for 4 minutes until softened and fragrant. Add 2 chopped chipotle peppers in adobo and cook for 1 minute more. Transfer mixture to the slow cooker.
3. Step 3: To the slow cooker, add 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained and rinsed black beans, 1 cup beef broth, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens. Serve hot with optional toppings like chopped cilantro or shredded cheese.