Pumpkin Venison Chili
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.
Servings: 6 servings
Calories: 205kcal
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
Substitutions:
- 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
Serving: 1serving | Calories: 205kcal | Carbohydrates: 9g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1157mg | Potassium: 458mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1652IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 4mg
