Today, I’m so excited to share two of my favorite chili recipes! Chili is the ultimate comfort food, perfect for cool evenings or game days.
Whether you’re looking for a hearty plant-based meal or a robust option featuring game meat, I have something warm and satisfying for you.
Jump to Recipe:
Hearty Vegan Chili for Everyone
This vegan chili is packed with beans and vegetables, making it super filling and delicious. It’s a fantastic plant-based meal that even meat-eaters will love.
Key Ingredients & Tips for Vegan Chili
- Beans Are Key: Use a variety of beans like kidney, black, and pinto for different textures and protein.
- Spice It Up: Adjust chili powder and cayenne pepper to your liking. A little smoky paprika adds depth.
- Veggies for Goodness: Don’t skip the onion, bell peppers, and corn for flavor and nutrients.
What You Need for Vegan Chili
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 4 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Optional: 1 cup frozen corn
⏱️ Time: 40 mins🍽️ Yields: 6-8 servings
How to Make Vegan Chili
Step 1: Sauté Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook 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, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, letting the spices toast lightly. Pour in the crushed and diced tomatoes, stirring to combine everything well.
Step 3: Simmer the Chili
Add the rinsed and drained kidney, black, and pinto beans to the pot. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 20-25 minutes. This allows the flavors to meld together.
Step 4: Finish and Serve
Stir in frozen corn, if using, and cook for another 5 minutes until heated through. Taste and adjust seasonings with salt and pepper as needed. Serve hot with your favorite toppings like vegan sour cream, fresh cilantro, or avocado.
📝 Final Note
This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.
Robust Venison Chili for Cold Days
If you enjoy game meat, this venison chili is for you. It’s rich, hearty, and full of deep flavors, making it a truly satisfying meal.
Key Ingredients & Tips for Venison Chili
- Brown the Venison Well: Getting a good sear on the venison adds a lot of flavor and texture to the chili.
- Lean Meat Care: Venison is lean, so add a little extra oil or even some bacon fat at the start for more richness.
- Longer Simmer for Flavor: Let this chili simmer for at least an hour, or even longer, for the venison to become tender and the flavors to deepen.
What You Need for Venison Chili
- 1 tbsp olive oil (or bacon fat)
- 1.5 lbs ground venison
- 1 large onion, chopped
- 1 bell pepper (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes with green chilies
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 4 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
⏱️ Time: 1 hour 30 mins🍽️ Yields: 8 servings
How to Make Venison Chili
Step 1: Brown the Venison
Heat olive oil or bacon fat in a large pot or Dutch oven over medium-high heat. Add the ground venison and cook, breaking it up with a spoon, until it’s nicely browned all over. Drain off any excess fat if necessary, then remove the venison and set aside.
Step 2: Sauté Aromatics
In the same pot, add the chopped onion and bell pepper. Cook over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Combine and Simmer
Return the browned venison to the pot. Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute. Pour in the crushed tomatoes, diced tomatoes with green chilies, rinsed beans, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.
Step 4: Season and Enjoy
After simmering, taste the chili and adjust seasonings with salt and pepper as needed. If you like a thicker chili, you can remove the lid for the last 15-20 minutes of cooking. Serve hot with your favorite toppings like shredded cheese, sour cream, or green onions.
📝 Final Note
For an even deeper flavor, make this chili a day ahead. The flavors will have more time to blend and become richer.
