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Black Bean and Venison Chili Recipe

Free up your freezer space with this one-pot venison recipe, the perfect comfort food for a chilly day

Black Bean and Venison Chili Recipe
Using a slow cooker can help to soften even the toughest of venison cuts. (Photo courtesy of Scott & Tiffany Haugen)
Print Recipe

Serves: 5
Prep time: 20 minutes
Cook time: 35 minutes

Ingredients:

  • 1 pound venison, ground or small cubes
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons unsweetened cocoa powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon coriander
  • ½ teaspoon cinnamon
  • 1 (6-ounce) can tomato paste
  • 2 cups beef broth
  • 2 cups water
  • 2 (15-ounce) cans black beans, drained
  • Salt and pepper, to taste

Directions:

  1. In a heavy stew pot or Dutch oven, heat olive oil. Sautée venison, onions and garlic on medium-high heat until meat is browned.
  2. Add spices and continue to brown to release and toast the spices. Add tomato paste and continue to brown 1-2 minutes.
  3. Add water and broth; bring to a boil. Reduce heat to medium-low and simmer at least 20 minutes. Add black beans and simmer an additional 15 minutes.
  4. Garnish with sour cream, avocado and cheddar cheese, if desired.
  5. To cook in a slow cooker, sautée ingredients as directed. Then add meat mixture, water, broth and beans to the slow cooker. Simmer on low 1-3 hours.

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