This venison chili soup is bold, meaty, and satisfying, combining the lean intensity of venison with a tomato-rich base, beans, and warming spices. Unlike a thick chili, this version keeps it soupier, perfect for ladling into bowls with cornbread or tortilla chips on the side.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrFor the Soup
2 tbsp For the Soup
1 ½ lbs ground venison
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
¼ tsp cayenne (optional)
Salt and black pepper, to taste
2 tbsp tomato paste
1 can fire-roasted diced tomatoes
1 can crushed tomatoes
1 can kidney beans, drained
1 can black or pinto beans, drained
3 cups beef broth (for a soupier texture)
1 tsp Worcestershire sauce or a splash of apple cider vinegar
Optional Garnishes
Sour cream or Greek yogurt
Shredded cheddar cheese
Chopped green onions or cilantro
Pickled jalapeños
Crumbled cornbread or crushed tortilla chips
Brown the Venison
1
Heat olive oil in a large soup pot over medium-high heat.
Add ground venison , season with salt and pepper, and cook until browned and crumbly — about 6–8 minutes .
Remove venison with a slotted spoon and set aside, leaving some fat in the pot.
Sauté Veggies & Spices
2
Add onion , bell pepper , and garlic . Cook for 5 minutes, stirring occasionally, until softened.
Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
Add chili powder , cumin , paprika , oregano , and cayenne . Stir to coat the vegetables in spice.
Simmer the Soup
3
Return the venison to the pot.
Add diced tomatoes , crushed tomatoes , beans , broth , and Worcestershire sauce .
Bring to a boil, then reduce heat and simmer 30–35 minutes , stirring occasionally.
Add more broth if needed for desired consistency.
Taste & Finish
4
Season with additional salt , pepper , or a splash of vinegar for brightness.
Serve hot, topped with your favorite garnishes.
Variations
5
Use cubed venison shoulder or stew meat for chunkier texture
Swap one can of beans for corn
Add chipotle peppers in adobo for smoky heat
For Paleo: skip beans and increase veggies like zucchini or mushrooms
Pairing Suggestions
6 Drinks:
Bold red wines like Zinfandel or Syrah
Malty amber ales or smoky porters
NA option: hibiscus iced tea or spiced apple cider
Ingredients For the Soup
2 tbsp For the Soup
1 ½ lbs ground venison
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
¼ tsp cayenne (optional)
Salt and black pepper, to taste
2 tbsp tomato paste
1 can fire-roasted diced tomatoes
1 can crushed tomatoes
1 can kidney beans, drained
1 can black or pinto beans, drained
3 cups beef broth (for a soupier texture)
1 tsp Worcestershire sauce or a splash of apple cider vinegar
Optional Garnishes
Sour cream or Greek yogurt
Shredded cheddar cheese
Chopped green onions or cilantro
Pickled jalapeños
Crumbled cornbread or crushed tortilla chips
Directions Brown the Venison
1
Heat olive oil in a large soup pot over medium-high heat.
Add ground venison , season with salt and pepper, and cook until browned and crumbly — about 6–8 minutes .
Remove venison with a slotted spoon and set aside, leaving some fat in the pot.
Sauté Veggies & Spices
2
Add onion , bell pepper , and garlic . Cook for 5 minutes, stirring occasionally, until softened.
Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
Add chili powder , cumin , paprika , oregano , and cayenne . Stir to coat the vegetables in spice.
Simmer the Soup
3
Return the venison to the pot.
Add diced tomatoes , crushed tomatoes , beans , broth , and Worcestershire sauce .
Bring to a boil, then reduce heat and simmer 30–35 minutes , stirring occasionally.
Add more broth if needed for desired consistency.
Taste & Finish
4
Season with additional salt , pepper , or a splash of vinegar for brightness.
Serve hot, topped with your favorite garnishes.
Variations
5
Use cubed venison shoulder or stew meat for chunkier texture
Swap one can of beans for corn
Add chipotle peppers in adobo for smoky heat
For Paleo: skip beans and increase veggies like zucchini or mushrooms
Pairing Suggestions
6 Drinks:
Bold red wines like Zinfandel or Syrah
Malty amber ales or smoky porters
NA option: hibiscus iced tea or spiced apple cider
