Low-Carb Venison Chili with Bell Peppers and Spices
A robust, protein-packed chili that swaps traditional beans for extra vegetables while maintaining deep, warming flavors. Tender cubes of venison are slow-simmered with aromatic spices, colorful bell peppers, and tomatoes to create a satisfying meal perfect for cold weather or post-workout fuel. The absence of beans and added sugars makes this an ideal choice for low-carb, keto, or paleo lifestyles without sacrificing the hearty comfort that defines great chili.
Ingredients
- 2 pounds venison, cubedground beef1:1low-carbpaleoketo
use 85/15 ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes, no sugar added
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Heat olive oil in large pot over medium-high heat
- 2
Brown cubed venison on all sides, then remove and set aside
- 3
Cook diced onion in same pot until translucent, about 5 minutes
- 4
Add minced garlic and diced bell peppers, cook 3 minutes until peppers start to soften
- 5
Return browned venison to pot
- 6
Stir in diced tomatoes, beef broth, and tomato paste
- 7
Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper
- 8
Stir well to combine all ingredients
- 9
Bring mixture to boil, then reduce heat to low
- 10
Simmer covered for 1 hour 30 minutes, stirring occasionally
- 11
Adjust seasoning if necessary and serve hot
Tips
Brown venison in batches if necessary to avoid overcrowding, which can cause steaming instead of proper browning and reduce flavor development.
Let chili rest for 10-15 minutes before serving to allow flavors to meld and thicken slightly for better consistency.
Taste and adjust spices during the last 15 minutes of cooking, as flavors concentrate during the long simmer time.
Good to Know
Refrigerate up to 4 days in airtight container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently and add broth if needed to thin.
Serve hot with low-carb toppings like shredded cheese, sour cream, or avocado.
Common Mistakes
Brown meat properly to avoid gray, steamed appearance and loss of flavor.
Do not skip the vegetable cooking step to avoid raw-tasting peppers in final dish.
Simmer covered to prevent excessive liquid evaporation and burning.
Substitutions
FAQ
Can I use ground venison instead of cubed?
Yes, use 2 pounds ground venison and brown it breaking up clumps. Reduce cooking time to 45-60 minutes since ground meat cooks faster than cubes.
What if I do not have venison available?
Substitute with beef chuck roast cut into cubes, ground beef, or even ground turkey. Cooking times remain the same for cubed meat.
How long will this chili keep in the freezer?
Freeze up to 3 months in freezer-safe containers. Thaw overnight in refrigerator and reheat gently, adding broth if needed to restore consistency.