Warm and cozy bowl of fall flavors! This easy pumpkin venison chili is rich and hearty with subtle earthy, sweet notes from delicious pumpkin puree! Made with ground venison, your favorite beer and a touch of cinnamon, this chili is full of flavor.
Venison, chili and pumpkin just screams fall, and I'm here for it! This recipe is a take on my popular venison chili recipe, but with the addition of pumpkin and few different spices to play off the delicious sweet and earthly flavors of pumpkin.
Plus, pumpkin is a nutrient-dense winter squash that is packed full of vitamins and minerals. That combined with protein packed venison and nutritious beans makes this pumpkin venison chili a great hearty and healthy dinner for the whole family!
And if you've got a freezer full of ground venison, you need to add my tender venison meatballs and venison meatloaf to your list of must-make venison recipes! If you're looking for even more, check out my full list of my venison recipes.
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Why you'll love pumpkin venison chili
- Full of flavor! From the venison and pumpkin to beer and a homemade spice blend, this chili is not lacking on flavor! I also like to add cinnamon and a pinch of nutmeg to really enhance the flavors of the pumpkin. It's very subtle, but so so good!
- Made with an entire can of pumpkin. The pumpkin contributes to rich and heartiness of the soup while adding loads of nutrients and a subtle sweet, earthy pumpkin flavor.
- Easy to make on the stovetop or slow cooker. I included instructions for both! Although this chili only needs about 30-40 minutes to simmer on the stove, you can make it ahead of time if preferred. Prep everything the night before and pop it in the fridge overnight. The following morning, start the slow cooker and simmer until dinnertime.
Ingredients
The ingredient list for pumpkin venison chili is pretty simple and you likely already have most ingredients in your pantry!
- Olive oil. Can substitute avocado oil or your favorite oil.
- Yellow onion. Feel free to use any onion that you have on hand.
- Bell pepper. Any color will work!
- Ground venison. You can substitute ground beef, if preferred. For a really meaty chili, you can use 2 pounds of ground venison or 1 pound venison and 1 pound beef.
- Garlic cloves.
- 100% pure pumpkin puree. Make sure you're not using pumpkin pie mix.
- Petite diced tomatoes. Or regular dice is fine too.
- Beer. Oktoberfest or pumpkin ale will add a fun, rich flavor to the chili, but your favorite dark or light beer will work just fine!
- Beef broth. You can substitute any broth, such as venison or chicken broth.
- Beans. I like to use a mix of kidney, pinto and black beans. Feel free to use what you have on hand.
Chili Seasoning:
- Chili powder.
- Paprika.
- Brown sugar. Just a bit of brown sugar helps to balance out all the savory flavors. You can omit if you prefer, or you can substitute with granulated sugar, coconut sugar or maple syrup.
- Salt.
- Cumin.
- Garlic powder.
- Onion powder.
- Dried oregano.
- Cinnamon. Adding cinnamon to chili might seem a bit odd, but trust me, it's delicious! It's very subtle, but works so well with all the other spices and pumpkin.
- Black pepper.
- Nutmeg. Just a pinch adds extra warmth to the chili.
- Cayenne pepper. For a little heat - optional.
Scroll down to the recipe card for full ingredient list.
How to make venison chili in the slow cooker
What's great about making chili in the slow cooker is that the prep work can be done the night before! This is a great recipe to prep ahead of time, then set it and forget in the slow cooker until dinner time!
- Step 1: Cook the onion, pepper and venison. This step can be done in a skillet or directly in the slow cooker if it has a sauté feature. Start by sautéing the onion and bell pepper with a little olive oil until softened, then add the venison and cook until browned all over. Add in the garlic and cook another minute. Transfer everything to your crockpot.
- Step 2: Add in remaining ingredients. Add all the remaining ingredients to the crockpot and give everything a good mix. If you're prepping the night before, place in the fridge until the morning.
- Step 3: Cook on low for 6-8 hours or high for 3-4 hours. If the chili becomes too thick, you can thin it out with more beef broth.
- Step 4: Serve. Enjoy with shredded cheddar cheese, sour cream, green onions, and my Easy Buttery Beer Bread!
This can also be made in the Instant Pot! You can use the sauté feature to cook the onion, bell pepper and venison, then add everything else in, close the lid and cook on high pressure for 15 minutes, followed by a quick release.
Frequently asked questions
This is a great venison recipe for those who don't like the gamey taste of venison. The beer, broth, and spices in the chili help to remove that strong venison flavor, often referred to as 'gamey,' while simultaneously infusing the ground venison with all the delicious flavors of the chili.
Compared to beef, venison is lower in fat, has more protein and a higher nutritional value. That combined with the protein, fiber and vitamins in beans, I find venison chili to be a relatively healthy dinner choice!
Crockpot venison roast, marinated venison backstrap and venison steak with mushroom cream sauce are all very highly rated venison recipes on my website!
Storage and reheating
Store leftover chili in an air tight container in the fridge for up to 5 days. I like to reheat chili on the stove over medium-low until warm, stirring frequently so it doesn't burn. You can also reheat individual portions in the microwave.
Freezing chili
Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
More venison recipes you'll love!
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Thanks so much! - Rachel
Pumpkin Venison Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 bell pepper diced
- 1 pound ground venison
- 4 garlic cloves minced
- 1 15-ounce can 100% pure pumpkin puree
- 2 15-ounce cans petite diced tomatoes
- 1 12-ounce beer Stour, lager, ale or your favorite beer
- 2 cups beef broth
- 1 16-ounce can kidney beans drained
- 1 16-ounce can pinto beans drained
- 1 16-ounce can black beans drained
Chili Seasoning:
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper optional
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for a few minutes until softened. Add the ground venison, and cook until the venison is no longer pink and lightly browned, about 5-7 minutes. Mix in the garlic and cook for another minute.
- Mix in the pumpkin, diced tomatoes and all of the chili seasoning, then add the beer, broth and beans.
- Simmer uncovered for about 30-40 minutes. The chili will thicken as it simmers. You can add more broth, if needed.
- Serve with your favorite toppings such as sour cream, cheese, green onions and my easy buttery beer bread!
Notes
- Beer: I tend to use a lighter beer, such as a lager or ale. Honestly, we usually have Busch Light in our fridge, so that tends to be my go-t0, but a more flavorful lager or stout will give the chili a richer, more malty flavor, which is also delicious. If you're looking for a non-alcoholic option, you can substitute with more beef broth.
- Beans: Feel free to use a combination of your favorite beans.
- Slow Cooker: Follow step 1 of recipe then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot: You can use the sauté feature to cook the onion, bell pepper and venison, then add everything else in, lock the lid and cook on high pressure for 15 minutes, followed by a quick release.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Rachel Kochlin says
I love any opportunity to cook with pumpkin during the chilly fall days! Pumpkin puree adds very subtle earthly, sweet notes to the chili while also making it thick and hearty! Pumpkin is also filled with vitamins and minerals, so it's a win all around.
Let me know what you think by leaving a review with a comment!
And if you're looking for a regular venison chili recipe, I also have you covered there. Just use the search feature.