Hearty Venison Chilli (Venison Chili) is a comforting, filling chilli that will warm you up from the inside out. A hearty one-pot meal that is ready in just about 40 mins and is a gluten free dinner. #venisonchili #venisonchilli #venison #onepotmeal #chili #chilli
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Hearty Venison Chilli {Gluten Free}

This Hearty Venison Chilli is happiness in a bowl.
Course Main
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 226kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion finely diced
  • 1 red bell pepper. deseeded and finely diced
  • 2 garlic cloves minced
  • 450 g mince venison
  • 400 g tins of kidney beans rinsed and drained
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chilli powder
  • 0.5 tsp ground cinnamon
  • 0.5 tsp paprika
  • 400 g chopped tomatoes
  • 45 ml beef stock
  • 1 tbsp balsamic vinegar
  • Salt

Instructions

Non-Instant Pot version:

  • Heat oil in pan over medium heat, add the onion and pepper and sauté for 5 mins until softened
  • Stir in the garlic followed by the ground venison / venison mince and brown it making sure to break it up.
  • Then add in the spices, chopped tomatoes, beef stock and balsamic vinegar and salt, stir everything well.
  • Cover (leaving slightly ajar) and simmer for 30 mins until slightly thicker and reduced.
  • Serve with rice, cornbread, etc.

Instant Pot version:

  • Set your Instant Pot to Sauté and add in the vegetable oil until hot.
  • Add the onion and pepper and sauté for 5 mins until softened.
  • Stir in the garlic followed by the venison and brown it making sure to break it up. Please remove the excess water from the venison using a scoop. You want the venison to be dry before you add the rest of the ingredients.
  • Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
  • Then add in the remaining spices, chopped tomatoes and balsamic vinegar and salt, stir everything well.
  • Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chilli cook under high pressure until done.
  • When done let the pressure release naturally before serving your chilli.

Notes

Please use really thick and good quality tinned tomatoes for this. Avoid watery tomatoes, please.
 

Nutrition

Calories: 226kcal | Carbohydrates: 17g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 352mg | Potassium: 653mg | Fiber: 5g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 33.7mg | Calcium: 65mg | Iron: 4.4mg