This Venison Chili Soup brings together lean ground venison, aromatic vegetables, beans, and a medley of smoky spices in a brothy chili-style soup. It's a high-protein, low-fat option with rich flavor and a slightly gamey edge that plays beautifully with bold chili and cumin. A cozy, campfire-worthy bowl perfect for chilly days.
[cooked-sharing]
Yields6 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
1tbspolive oil
450gground venison
1small onion, diced
1bell pepper (red or green), chopped
2clovesgarlic, minced
1tbspchili powder
1tspground cumin
½tspsmoked paprika
½tspdried oregano
Pinch of cayenne pepper (optional, for extra heat)
1tbsptomato paste
1candiced tomatoes
1cankidney or black beans, drained and rinsed
3cupsbeef or game stock (or use chicken/vegetable if needed)
Salt and black pepper, to taste
Juice of ½ lime (optional)
Optional Garnishes
Chopped cilantro or parsley
Shredded cheddar
Sour cream or Greek yogurt
Crushed tortilla chips
Brown the Venison
1
Heat oil in a large pot over medium-high heat.
Add ground venison and brown for 5–7 minutes, breaking it up with a spoon until cooked through. Remove and set aside if needed.
Sauté Vegetables
2
In the same pot, add onion, bell pepper, and garlic. Cook 5 minutes until softened.
Add Spices & Tomato Paste
3
Stir in chili powder, cumin, paprika, oregano, and cayenne.
Add tomato paste and cook for 1 minute to deepen flavor.
Simmer the Soup
4
Return venison to the pot. Add diced tomatoes, beans, and stock.
Bring to a boil, then reduce heat and simmer for 40 minutes, uncovered, to blend flavors.
Finish and Serve
5
Taste and adjust seasoning. Stir in lime juice if using.
Ladle into bowls and garnish as desired.
Pairing Suggestions
6
Serve with cornbread or crusty sourdough
Add a side salad with citrus vinaigrette for balance
Pairs beautifully with dark beer or bold red wine like Zinfandel or Syrah
Ingredients
1tbspolive oil
450gground venison
1small onion, diced
1bell pepper (red or green), chopped
2clovesgarlic, minced
1tbspchili powder
1tspground cumin
½tspsmoked paprika
½tspdried oregano
Pinch of cayenne pepper (optional, for extra heat)
1tbsptomato paste
1candiced tomatoes
1cankidney or black beans, drained and rinsed
3cupsbeef or game stock (or use chicken/vegetable if needed)
Salt and black pepper, to taste
Juice of ½ lime (optional)
Optional Garnishes
Chopped cilantro or parsley
Shredded cheddar
Sour cream or Greek yogurt
Crushed tortilla chips
Directions
Brown the Venison
1
Heat oil in a large pot over medium-high heat.
Add ground venison and brown for 5–7 minutes, breaking it up with a spoon until cooked through. Remove and set aside if needed.
Sauté Vegetables
2
In the same pot, add onion, bell pepper, and garlic. Cook 5 minutes until softened.
Add Spices & Tomato Paste
3
Stir in chili powder, cumin, paprika, oregano, and cayenne.
Add tomato paste and cook for 1 minute to deepen flavor.
Simmer the Soup
4
Return venison to the pot. Add diced tomatoes, beans, and stock.
Bring to a boil, then reduce heat and simmer for 40 minutes, uncovered, to blend flavors.
Finish and Serve
5
Taste and adjust seasoning. Stir in lime juice if using.
Ladle into bowls and garnish as desired.
Pairing Suggestions
6
Serve with cornbread or crusty sourdough
Add a side salad with citrus vinaigrette for balance
Pairs beautifully with dark beer or bold red wine like Zinfandel or Syrah
