Prep Time: 15 minutes | Cook Time: 1 hour
- 2 Tbsp olive oil
- 2 yellow onions, chopped
- 1 green bell pepper, deseeded and diced
- 1/4 cup chili powder
- 2 Tbsp cumin
- 1 Tbsp dried oregano
- 2 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 8 cloves garlic, minced
- 2 lbs ground venison
- 2 15.5 oz cans kidney beans, drained and rinsed
- 2 10 oz cans diced tomatoes
- 1 4.5 oz can diced green chilies
- 1 6 oz can tomato paste
- shredded cheese, sour cream, avocado, green onions, radish for serving
In a large dutch oven or stock pot, heat oil over medium-high until shimmering. Add in the onions, bell pepper, chili powder, cumin, oregano, thyme, paprika and salt, and pepper. Cook until vegetables have softened, about 7-10 minutes.
Add in the garlic and cook until fragrant, about 30 seconds. Add in the venison and cook until it is no longer pink, about 5-6 minutes. Season with salt and pepper.
Add in the kidney beans, tomatoes, green chilies, and tomato paste. Bring the mixture to a boil then reduce to low and cover, simmering for 45 minutes.
Remove the lid and continue to simmer for an additional 10 minutes. Season with salt and pepper. Place in bowls and top with shredded cheese, sliced green onions, sour cream, and sliced radishes.
Make sure your venison is finely ground.
This makes delicious leftovers!
Looking for another venison recipe?