Chili is a truly satisfying meal, perfect for any time you want something warm and hearty. I love how a good bowl of chili can bring everyone together. Today, I’m sharing two fantastic chili recipes that I think you’ll really enjoy.
Whether you prefer a robust Venison Chili or a flavorful Vegan Chili, I’ve got you covered. These recipes are simple to follow and pack a lot of taste. Get ready to make some delicious chili!
Jump to Recipe:
Hearty Venison Chili: A Comforting Meal
This venison chili is full of deep flavors and warming spices. It’s a truly hearty dish that’s perfect for a chilly evening or a gathering with friends.
Key Ingredients & Tips
- Ground Venison: It’s lean, so you might want to add a little oil when browning to prevent sticking.
- Chili Powder Blend: Don’t be afraid to use a good quality chili powder; it makes a big difference in the flavor.
- Simmer Time: Let it simmer for at least an hour for the flavors to really blend well.
What You Need
- 1 lb ground venison
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Brown the Meat
In a large pot or Dutch oven, brown the ground venison over medium-high heat. Break it up with a spoon as it cooks. Drain any excess fat.
Step 2: Add Aromatics
Stir in the chopped onion and minced garlic. Cook for about 5 minutes until the onion softens and becomes clear.
Step 3: Build Flavor
Add the diced tomatoes, kidney beans, chili powder, and cumin. Pour in about 1 cup of water or beef broth. Bring the mixture to a gentle boil.
Step 4: Simmer and Serve
Reduce the heat to low, cover the pot, and let the chili simmer for at least 1 hour, stirring occasionally. Season with salt and pepper before serving.
📝 Final Note
This chili tastes even better the next day, so it’s a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.
Flavorful Vegan Chili: A Plant-Based Favorite
This vegan chili is hearty and satisfying, packed with vegetables and beans. It’s a wonderful plant-based option that everyone will enjoy, even meat-eaters.
Key Ingredients & Tips
- Variety of Beans: Using different types of beans like kidney, black, and pinto adds great texture and protein.
- Smoked Paprika: A touch of smoked paprika can add a wonderful depth to the chili, giving it a rich, smoky taste.
- Vegetable Broth: Use a good quality vegetable broth to build a strong flavor base for your chili.
What You Need
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) corn, drained
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 cups vegetable broth
- Salt and pepper to taste
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 6-8 servings
How to Make It
Step 1: Sauté Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add Spices and Tomatoes
Stir in the chili powder, ground cumin, and smoked paprika, cooking for about 1 minute until fragrant. Pour in the crushed tomatoes and vegetable broth, scraping up any bits from the bottom of the pot.
Step 3: Combine Beans and Simmer
Add the kidney beans, black beans, and drained corn. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for at least 45 minutes to allow the flavors to combine well.
Step 4: Season and Serve
Taste the chili and season with salt and pepper as needed. Serve hot with your favorite toppings.
📝 Final Note
If you like a thicker chili, you can mash some of the beans against the side of the pot during simmering. Leftovers freeze well for up to 3 months.
