Venison Chili Recipe

Venison Chili Recipe

We are welcoming fall with this healthy and delicious venison chili recipe. Perfect for the cold winter months and just about anytime you have venison in your freezer. I love how much food this recipe makes and for a small family, like ours, this big batch makes for great leftovers!

Venison is a staple food in our household. I think it is safe to say the typical go-to for venison is spaghetti, tacos and hamburgers but often times we like to incorporate new ways of using ground venison. We are happy to report that this recipe has been a big hit between family and friends and we are happy to share it with you! It warms up our home and offers a fragrance that is sure to get any stomach to rumble. It has a little zing but not too much so as toddlers can enjoy it too. It’s perfect for the whole family or whomever is joining you around the dinner table.

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Servings: 8-10 servings


  • 2 tablespoons olive oil

  • 2 onions, chopped

  • 1 green bell pepper stemmed, seeded, and chopped

  • 2 tablespoons cumin

  • 1/4 cup chili powder

  • 1 tablespoon dried oregano

  • 2 teaspoons of cayenne

  • 2 teaspoons dried thyme

  • Salt and pepper

  • 10 cloves garlic, minced

  • 2 pounds ground venison, thawed

  • 2 (15.5 ounce) cans kidney beans, drained and rinsed

  • 2 (10 ounce) cans diced tomatoes or whole tomatoes, chopped up

  • 1 can green chili’s (optional)

  • 1 (28 ounce) can cento tomato puree

  • 2 (15.5 ounce) cans black beans, drained

  • Shredded cheese and/or sour cream for serving


  1. Heat oil in a large stock pot or Dutch oven over medium to hight heat until simmering. Add onions, bell pepper, cumin, chili powder, oregano, cayenne, thyme, 1/2 teaspoon pepper, 1/2 teaspoon salt. Cook until vegetables have softened, approx. 7 to 10 minutes.

  2. Mix in garlic. Add venison and cook, break up the clumps, and cook until the venison is browned, about 5 minutes.

  3. Stir in kidney beans, black beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.

  4. Remove lid and continue to simmer for 20 minutes longer. Season to taste with salt and pepper. Let it cool down.

  5. Serve with preferred toppings including cheese and sour cream.


Adapted ideas from


Michelle Grabiel

Michelle Grabiel

For Michelle Grabiel, there is nothing that beats spending time with her family and friends in the outdoors. She has a passion for hunting, fishing, health and fitness, culture, travel, capturing moments and highly respects and enjoys the beauty of the wild and all that it has to offer.

She is an outdoors woman. She has an obsession to grab her fly rod and reel or bow and arrow and chase the wild things that lurk in the water and wilderness. She is the oldest of three sisters and a brother and they all share a passion for the outdoors. Being the oldest, helping her siblings grow as outdoors people was her greatest reward. Now, as they each find their own way, the outdoors is the pillar that binds them. Michelle’s path landed her at Humboldt State University for a Bachelor’s Degree in International Business. Her degree took her abroad to Switzerland and Italy where her passion for traveling grew. Working full time and carrying a full load at school made time on the water and in the wilderness precious; learning to be efficient at school, on the water and in the field, was the game. After finishing at Humboldt State, home base shifted back to Northern, CA. Michelle seasonally divides her time between trout, steelhead, turkey, deer and elk. As well as throwing into the mix, photography, videography, backpacking, gardening and managing their little farm. She is a new Mama and she has never enjoyed anything more than having her little girl by her side while showing her life’s gifts.

Michelle is so excited to bring to the table a woman’s perspective, and a mother’s perspective to HarvestWild and watch what it grows into. She will continue to make her mark in the hunting and fishing industry all while encouraging women to pursue a known or hidden passion for the world outside.