Main Dishes

Venison Chili

Hearty chili with a flavorful balance of spices, green chiles, and dried fruit.
Recipe by Michigan Fitness Foundation
Bowl of chili with white and red beans, garnished with cilantro
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Cost per servingPer serving$2.75
Makes6 servings
Total timeTotal1 hour
Prep 15 minutes Cook 45 minutes
Prep 15 minutes Cook 45 minutes
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Ingredients

Makes 6 servings. Check items off as you go.
  • 1 pound ground or finely chopped venison
  • 1 tablespoon canola or olive oil
  • 1 medium onion diced
  • 1 tablespoon crushed garlic (about 2 cloves)
  • One (4–4.5 ounce) can diced green chiles
  • 1 cup water
  • One (14.5 ounce) can chicken broth
  • One (15.5 ounce) can white beans (great northern or navy), drained and rinsed
  • One (15.5 ounce) can kidney beans, drained and rinsed
  • One (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • ¼–½ cup dried fruit, chopped (dried cranberries, apricots, dates, or raisins) (see Recipe Notes)
  • Salt and pepper to taste
  • Toppings (shredded cheese, sliced green onions, chopped cilantro, Greek yogurt or sour cream, lime wedges)

Directions

  1. Heat oil in a medium pot over medium-high heat. Add the onion and cook for 2–3 minutes until it begins to soften.
  2. Add the venison and cook until no longer pink, about 5 minutes.
  3. Stir in the garlic, green chiles, cumin, smoked paprika, cayenne, and water.
  4. Add the broth, both cans of beans, diced tomatoes, and dried fruit. Stir well.
  5. Reduce heat to medium-low. Cover and simmer for 30-40 minutes to blend the flavors.
  6. Taste and season with salt and pepper. Serve warm with your favorite toppings.
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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