Cherokee Tribal Food Distribution Program

Venison Chili

Venison Chili

Vickie L. Bradley
This chili has somewhat of a southwest flare; however, you can vary it to your taste. Decrease the spices if you like it less flavorful. Vary the beans based on what you have on hand.
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Course Dinner
Servings 10


  • 2 lb ground venison or ground beef
  • 2 large onions chopped
  • 1 red bell pepper
  • 1 tbsp garlic minced
  • 1 can black beans
  • 2 cans pinto beans
  • 1 can kidney beans
  • 1 can whole kernel corn
  • 3 cans diced tomatoes
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • salt & pepper to taste


  • Brown ground venison or ground beef and drain.Combine all ingredients and heat to boiling then reduce to simmer. Simmer atleast 1 hour. Can be made in crockpot once the meat is cooked and added to theother ingredients. If cooking in crockpot, cook on low for 8 hours.
  • If chili is too thick, simply add water ortomato sauce to thin to the consistency that you prefer.


Amount per serving
calories 299
total fat 8.7g 11%
saturated fat 3.7g 19%
cholesterol 89mg 30%
sodium 602mg 26%
total carbohydrates 23.7g 9%
dietary fiber 7g 25%
total sugars 5g
protein 30.5g
calcium 80mg 6%
iron 6mg 34%
potassium 712mg 15%
Keyword beans, chili, corn, tomatoes, venison

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