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    Home » Recipes » Soups, Stews + Chili

    Spicy Three Bean Venison Chili

    Updated Aug 8, 2022

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    Venison Chili

    I almost messed up, ya'll.  This chili recipe was soooo close to being a two-bean venison chili, but then I remembered the third bean. The sneaky cans of Bean #3 hanging out in the back of the pantry. This is the kind of thing that keeps food bloggers up at night. I mean, google two-bean chili. Go ahead.

    Now google three-bean chili. TEN TIMES AS MANY PEOPLE WANT THREE BEANS IN THEIR CHILI. So there ya go. Bean math.

    Spicy Three Bean Venison Chili in a white bowl

     

    Spicy Three Bean Venison Chili

    But the star of this rich, red venison chili is not the beans. It is the venison. Tender and lean chunks of last year's deer slow simmered in chili spices. This is why the good Lord gave us spoons.

    And bowls.

    And deer.

    It was time to finish off last year's deer. You know, the last package of yummy venison stew meat hanging out in the freezer.

    You've been saving it. But now it is time to get it out and make this Spicy Three Bean Venison Chili. (Have to make room for this hunting season, right?)

    Lean venison chunks simmering in a pot with green pepper and onions.

    Ingredients Needed to Make Venison Chili:

    • Venison - Stew meat, tenderloin, etc.
    • V8 juice
    • Crushed tomatoes
    • Kidney beans 
    • Pinto beans 
    • White cannellini
    • Cream of mushroom soup
    • Onion
    • Bell pepper
    • Chili seasoning mix packet
    • Chili powder
    • Honey
    • Olive oil
    • Smoked paprika
    • Onion powder
    • Garlic
    • Red pepper flakes
    • Cumin
    • Black pepper
    • Salt to taste - Only use if needed. Taste first before adding.

    I think chili should be the official food of fall. I know, turkey and dressing pretty much has that covered. Or is it anything pumpkin related. (Check out our Spiced Pumpkin Muffins.)

    But for me, at the very first nip of chill in the air, I'm busting out the chili pot. I can't wait anymore.

    Of course, I'm the kind of gal that eats a steaming bowl of hot venison chili in the middle of summer, too. Equal opportunity chili eater. That's me.

    Pinto beans and kidney beans draining on a blue and white towel

    How to Make Venison Chili:

    1. In a large pot or dutch oven, heat olive oil over medium high heat. Brown the venison cubes in batches, stirring until brown on all sides. Work in batches. Do not overcook, just get the outsides browned.
    2. Stir in onion, bell pepper, and garlic. Cook and stir until the vegetables are crisp-tender, about 5 minutes.
    3. Reduce heat to medium and stir in the drained and rinsed beans, chili seasoning packet, chili powder, and all other seasonings. Cook and stir for 3 - 5 minutes.
    4. Stir in the tomatoes, V8, cream of mushroom soup until thick and creamy. Add the honey and stir well.
    5. Increase heat to a low boil, stirring frequently. Reduce heat, cover and simmer for atleast 1 hour. Stir occasionally to make sure it doesn't stick to the bottom.

    Thick and hearty, with a ton of spices, this rich venison chili is so good. Browned, tender and lean deer meat is cooked with bell peppers and onions. Stir in beans and chili powder (and some other ingredients at the bottom of this post), and you are well on your way to The Chili Promised Land.

    Tips on making a delicious chili:

    • Brown the meat first. Don't crowd the pan. This means you may have to cook the venison (or whatever meat you are using) in batches. That is ok. If you put too much in the pan, the meat will just sweat. You want brown. Brown = flavor.
    • Stir the beans and spices in BEFORE you add the liquid. Why? It does two things. First, the beans will soak up all of that meat juice and flavor. Second, the spices will get nice and toasted and release more of their flavor.
    • Season to your taste. I tend to have a heavy-hand when it comes to chili. Why? I want my chili to taste like...you know...CHILI. Not tomato soup. However, everyone's palate is different, so feel free to adjust our recipe for your taste.
    Venison, beans and chili spices simmering in a pot, stirred with a wooden spoon

    You can use any type of beans you love. We went with red kidney beans (my husband's favorite), a can of pinto beans (my favorite), and white cannelini beans. Because that's what was in the pantry.

    More bean combos:

    • Black beans, navy beans, red beans
    • Garbanzo beans, light red kidney beans, and pinto beans

    Or you could go crazy and use black-eyed peas. (Been there, done that, here's the recipe.)

    White beans added to the pot of venison chili

    Look at this bowl of yum. Pure deliciousness. Spice that's nice. (Ok, I'll stop.)

    Rich and warm, bold and full of meat and beans, this recipe is one for the keeper file.

    More Glorious Food in Bowls:

    White Chicken Chili

    Texas Tailgate Chili

    Venison Stew

    Fall Harvest Homemade Vegetable Soup

    Southern Style Chicken & Dumplin's

    If you are looking for more Homemade Chili + Homemade Soup Recipes, CLICK HERE.

    A full bowl of chilil

    Serve with your favorite crackers, corn chips or tortilla strips and top with cheese.

    Or, it is damn good just like it is.

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    Spicy Three Bean Venison Chili

    Spicy Three Bean Venison Chili

    4.34 from 3 votes
    Print Recipe Email Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 1 hr
    Course Soup
    Cuisine American
    Servings 12
    Calories 477 kcal

    Ingredients
      

    • 2 pounds venison cut into 1 inch cubes (stew meat, tenderloin, etc.)
    • 4 cups V8 juice
    • 56 ounces cans crushed tomatoes
    • 30 ounces cans kidney beans drained and rinsed
    • 30 ounces cans pinto beans drained and rinsed
    • 30 ounces cans white cannellini beans drained and rinsed
    • 20 ounces cans cream of mushroom soup
    • 1 onion chopped
    • 1 bell pepper chopped
    • 1 ounce chili seasoning mix packet
    • 13/ cup chili powder
    • 3 tablespoons honey
    • 2 tablespoons olive oil
    • 2 tablespoons smoked paprika
    • ½ tablespoons onion powder
    • 2 teaspoon minced garlic
    • 1 teaspoon red pepper flakes
    • ½ teaspoon cumin
    • ½ teaspoon black pepper
    • Salt to taste only if needed, taste first!

    Instructions
     

    • In a large pot or dutch oven, heat olive oil over medium high heat. Brown the venison cubes in batches, stirring until brown on all sides. Work in batches. Do not overcook, just get the outsides browned.
    • Stir in onion, bell pepper, and garlic. Cook and stir until the vegetables are crisp-tender, about 5 minutes.
    • Reduce heat to medium and stir in the drained and rinsed beans, chili seasoning packet, chili powder, and all other seasonings. Cook and stir for 3 - 5 minutes.
    • Stir in the tomatoes, V8, cream of mushroom soup until thick and creamy. Add the honey and stir well.
    • Increase heat to a low boil, stirring frequently. Reduce heat, cover and simmer for atleast 1 hour. Stir occasionally to make sure it doesn't stick to the bottom.

    Nutrition

    Calories: 477kcalCarbohydrates: 69gProtein: 40gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 67mgSodium: 849mgPotassium: 1566mgFiber: 20gSugar: 14gVitamin A: 3048IUVitamin C: 51mgCalcium: 173mgIron: 11mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. shobee

      September 08, 2017 at 7:55 pm

      Haven't tried Venison before. This soup looks interesting.

      Reply
    2. Marlynn | UrbanBlissLife

      September 08, 2017 at 8:36 pm

      This sounds so yummy! I love spicy meals. It is perfect for chilly, fall nights!

      Reply
      • Teri

        September 11, 2017 at 1:37 pm

        Thank you!

        Reply
    3. Joanna Everyday Made Fresh

      September 09, 2017 at 12:05 pm

      I love venison for stews and chili's. It lends this flavor that ground beef just can't seem to compare too. Your version sounds so good.

      Reply
      • Teri

        September 11, 2017 at 1:38 pm

        Me, too, I am ready for another batch of this very soon. Thank you!

        Reply
    4. Create Kids Club

      September 09, 2017 at 1:15 pm

      You made me laugh at the google three bean chili part! 2 beans or 3, this chili looks amazing!

      Reply
      • Teri

        September 09, 2017 at 5:56 pm

        Listen, if I had found another variety in my pantry it would have been four! Lol

        Reply
    5. Gloria Duggan

      September 09, 2017 at 4:38 pm

      We love chili. The perfect comfort food for the cold winter months. I have never tried venison, but do like lots of meat. Our neighbour is a hunter....I will have to get some from him.

      Reply
      • Teri

        September 09, 2017 at 5:56 pm

        Venison is really good and super lean and full of protein.

        Reply
    6. Nadja | Nashi Food

      September 09, 2017 at 4:45 pm

      I tried once venison it was a burger, so good! I can bet this chili taste amazing. Perfect comfort food.

      Reply
      • Teri

        September 09, 2017 at 5:55 pm

        It is very spicy and filling for sure. The cream of mushroom makes it thick and creamy.

        Reply
    7. Veena Azmanov

      September 10, 2017 at 1:58 pm

      Now that is a perfect comfort food. My kinda food.! I love chilli and love beans. I wish I got venison here but I'll have to try that with something else like beef or such.. yum.

      Reply
      • Teri

        September 11, 2017 at 1:38 pm

        It will be perfect with beef, too.

        Reply
    8. Marisa Franca @ All Our Way

      September 10, 2017 at 3:38 pm

      Love our chili and we are fortunate enough to have a son that hunts. He was kind enough to share some of the venison with us. We're enjoying using it up!

      Reply
      • Teri

        September 10, 2017 at 10:23 pm

        That is awesome. It really helps us Stretch our food budget.

        Reply
    9. Dene' V. Alexander

      September 10, 2017 at 5:48 pm

      I absolutely love cooking with venison. With hunting season now just around the corner, I cannot wait to harvest a deer and use this recipe!

      Reply
      • Teri

        September 10, 2017 at 10:23 pm

        If I can just keep my husband from mounting them on the wall. 🙁

        Reply
    10. Christine - Jar Of Lemons

      September 10, 2017 at 5:50 pm

      Love chili in the fall! So good. This looks amazing!

      Reply
      • Teri

        September 10, 2017 at 10:22 pm

        Thank you so much. One of my faves.

        Reply
    11. Noel Lizotte

      September 10, 2017 at 6:49 pm

      LOL @ that can of beans hiding in the back of the cupboard. I know exactly what you mean about lying awake at night thinking about the pantry storage and contents.

      My sister always shares venison with us and I find it makes a great chili! (regardless of how many beans you add)

      Reply
      • Teri

        September 10, 2017 at 10:22 pm

        You think as a food blogger I would be a little more organized. But no. Lol

        Reply
    12. Ashley - Forking Up

      September 10, 2017 at 7:14 pm

      I need more venison in my life. I just don't know any hunters! My husband would chide you for putting beans in chili, but I'll let it slide 😉

      Reply
      • Teri

        September 10, 2017 at 10:22 pm

        Is he from Texas? Or just a chili purist? 🙂

        Reply
    13. Kylee Cooks

      September 10, 2017 at 11:02 pm

      Hehe - I giggled at 2 bean chilli. Greedy bunch aren't we? This chilli would be amazing with venison - such a love blend of flavors!

      Reply
      • Teri

        September 11, 2017 at 1:38 pm

        Thank you! I hope you have a chance to try it. (It is quite spicy so feel free to adjust.)

        Reply
    14. Karyn Ryan

      September 11, 2017 at 2:51 am

      OMG..that chilli looks amazing!!! I am ashamed to say I have never tasted vennison????

      Reply
      • Teri

        September 11, 2017 at 1:39 pm

        No shame needed, it is very good if butchered and prepared well. Very lean.

        Reply
    15. Catherine

      September 11, 2017 at 10:46 am

      Nothing beats a warm bowl of chili on these brisk evenings...this looks comforting and delicious!

      Reply
      • Teri

        September 11, 2017 at 1:39 pm

        Thank you! I am ready for another batch this weekend.

        Reply
    16. Swathi

      September 11, 2017 at 6:06 pm

      Your chili looks really creamy may be that is from cream of mushroom. I have tried different combo of beans but never thought adding V8 juice and mushroom soup may be next time. Love your spice mix.

      Reply
      • Teri

        September 11, 2017 at 10:14 pm

        I use V8 quite a bit in soups and chili. Gives a great flavor and a great way to sneak in more veggies. 🙂

        Reply
    17. Andrea ThePetiteCookA

      September 12, 2017 at 4:03 pm

      This screams winter comfort food all over! Cant wait to give it a try as soon as it gets cold here 🙂

      Reply

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