Chili is a truly comforting bowl, perfect for any time you want something hearty and warming. I love how many ways you can make a great chili, whether you prefer it meat-free or packed with game flavor. Today, I’m sharing two of my absolute favorite chili recipes that always hit the spot.
Whether you’re looking for a plant-based option or a robust meat chili, I’ve got you covered. These recipes are easy to follow and give you delicious results every time. Let’s get cooking!
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Hearty Vegan Chili Recipe
This vegan chili is incredibly flavorful and satisfying, even without any meat. It’s packed with beans, vegetables, and a rich tomato base, making it a perfect plant-based meal.
Key Ingredients & Tips for Vegan Chili
- Spices are Key: Don’t be shy with the chili powder, cumin, and smoked paprika. They build the deep flavor profile that makes this vegan chili so good.
- Add Some Greens: Stir in a handful of fresh spinach or kale during the last 10 minutes of cooking for extra nutrition and color. It wilts down nicely.
What You Need for Vegan Chili
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 4 cups vegetable broth
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Vegan Chili
Step 1: Sauté Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add Spices and Liquids
Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, letting the spices toast a little. Pour in the crushed tomatoes and vegetable broth, then stir to combine everything.
Step 3: Simmer and Serve
Add the black beans, kidney beans, and corn to the pot. Bring the chili to a gentle boil, then reduce heat to low, cover, and let it simmer for at least 30 minutes. This helps the flavors blend together. Season with salt and pepper to your liking before serving.
📝 Final Note
This vegan chili tastes even better the next day, so it’s a great meal to make ahead. Store leftovers in an airtight container in the fridge for up to 4 days.
Robust Venison Chili Recipe
For those who love game meat, this venison chili is incredibly rich and full of hearty goodness. The lean venison brings a unique depth of flavor that’s truly satisfying.
Key Ingredients & Tips for Venison Chili
- Browning the Venison: Make sure to brown the venison well in batches if needed. This step creates a lot of flavor at the bottom of the pot.
- Low and Slow Cook: Venison benefits from a longer, slower simmer. This helps tenderize the meat and lets all the robust flavors meld perfectly.
What You Need for Venison Chili
- 1 tablespoon olive oil
- 1.5 pounds ground venison
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (for a kick)
- 2 cups beef broth
- Salt and black pepper to taste
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 6-8 servings
How to Make Venison Chili
Step 1: Brown the Venison
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground venison and cook, breaking it up with a spoon, until it’s browned all over. Drain off any excess fat.
Step 2: Sauté Aromatics and Spices
Add the chopped onion and bell pepper to the pot with the venison. Cook until they start to soften, about 5 minutes. Stir in the minced garlic, chili powder, cumin, dried oregano, and cayenne pepper. Cook for another minute, stirring constantly, until the spices are fragrant.
Step 3: Simmer to Perfection
Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the rinsed kidney and pinto beans. Stir everything together, bring it to a boil, then reduce the heat to low. Cover and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This allows the venison to become very tender and all the flavors to deepen. Season with salt and pepper as needed.
📝 Final Note
For an even richer flavor, add a square of dark chocolate (about 1 ounce) or a splash of strong coffee during the last 30 minutes of simmering. It really brings out the deep notes in the venison.