Hearty chili with a flavorful balance of spices, green chiles, and dried fruit. |
Ingredients
- 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)
Instructions
- Heat oil in a medium pot over medium-high heat. Add the onion and cook for 2–3 minutes until it begins to soften.
- Add the venison and cook until no longer pink, about 5 minutes.
- Stir in the garlic, green chiles, cumin, smoked paprika, cayenne, and water.
- Add the broth, both cans of beans, diced tomatoes, and dried fruit. Stir well.
- Reduce heat to medium-low. Cover and simmer for 30-40 minutes to blend the flavors.
- Taste and season with salt and pepper. Serve warm with your favorite toppings.
Notes
Venison is a naturally lean protein and has a deeper, richer flavor than beef or chicken. Adding dried fruit brings a mild sweetness that balances the meat and helps the chili taste more rounded. As it cooks, the fruit softens and blends into the chili.