Ingredients
Scale
- 1 lb ground venison
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Brown venison in a skillet over medium heat. Transfer to a slow cooker.
- Sauté onion, bell pepper, and garlic in the same skillet. Add to the slow cooker.
- Add diced tomatoes, beans, tomato paste, and beef broth to the slow cooker. Stir well.
- Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, garnished with your favorite toppings.
Notes
- Venison is leaner than beef, so you may need to adjust the seasoning to taste.
- For a thicker chili, reduce the beef broth by half or let the chili cook uncovered for the last hour.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, or 3-4 hours on high
- Category: Slow Cooker
Nutrition
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg