Pumpkin Venison Chili Recipe

I love this venison and pumpkin chili recipe because it combines the rich, savory taste of ground venison with the unexpected sweetness of pumpkin, creating a unique and comforting dish perfect for fall. Plus, the blend of spices and optional toppings make it customizable and satisfying, offering a cozy and hearty meal that warms both body and soul.

I adore mixing seasonal tastes in my Pumpkin Venison Chili. The nearly fat-free ground venison is a protein powerhouse, while the pumpkin not only provides a convenient vehicle for my dearly held ground spices but also oodles and oodles of vitamins A and C.

The chillies themselves may be an umami explosion, but they are also a blend of some of the most potent antioxidants on the planet. Kidney and black beans, as well as the delightful spices (notably cumin and smoked paprika), elevate this dish to savory-sweet heights.

If the weather is cold, eat this chili and be warmed.

Ingredients

Ground Venison:
Protein that is both lean and rich in iron and B vitamins.

Pumpkin Puree:
Contributes fiber and natural sweetness; contributes significant quantities of vitamin A.

Diced Tomatoes:
Offers a tart taste and a dose of vitamin C.

Kidney Beans:
Rich in protein and fiber, promotes digestive health.

Black Beans:
It has fiber and antioxidants and helps you feel full.

Chili Powder:
Provides warmth and richness; is full of antioxidants.

Ground Cumin:
Flavor that’s down-to-earth helps with digestion and boosts the immune system.

Smoked Paprika:
Delivers smoky, rich flavor and antioxidants.

Ingredient Quantities

• 1 lb ground venison
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups beef or venison stock
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions

1. In a large pot, medium heat 1 tablespoon of olive oil. Add ground venison and cook until it’s browned—5 to 7 minutes is about the right timing here. You may need to break it up some; I used a spoon. When it’s done, remove the venison from the pot; set it aside.

2. In the same saucepan, heat the leftover 1 tablespoon of olive oil. Add the chopped onion and sauté until it turns translucent, around 4-5 minutes. Stir in the minced garlic and the chopped bell pepper, and continue sautéing for another 2-3 minutes until the three vegetables are tender.

3. Take the venison that has been browned and return it to the pot where the vegetables are. Into this mixture, pour the spices: chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices have released their fragrance and permeate the entire kitchen.

4. Add the pumpkin puree, diced tomatoes with their juices, kidney beans, and black beans to the pot. Combine all ingredients. Stir well to ensure everything is mixed thoroughly.

5. Pour the stock of beef or venison. Stir to ensure everything is well mixed, then bring the mixture to a simmer.

6. After it reaches a simmer, turn down the heat and let the chili cook for about 30 minutes. Stir it occasionally to keep it from sticking, but don’t hover over it—you can cover the pot for long stretches, letting the flavors meld.

7. After 30 minutes, taste the chili and, if necessary, adjust the seasoning with salt and pepper. Then, add the apple cider vinegar and the Worcestershire sauce—you can think of them both as secret weapons of flavor! Stir them in and taste again to see if the seasoning is where you want it.

8. Let the chili simmer, uncovered, for 15 to 20 minutes longer. This allows it to thicken to whatever consistency you prefer.

9. When the chili is rich and thickened to your liking, take it off the heat.

10. Serve hot, optionally topped with sour cream, shredded cheese, and chopped cilantro. Enjoy your venison and pumpkin chili!

Equipment Needed

1. Large pot
2. Wooden or silicone spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Colander
8. Ladle
9. Serving bowls

FAQ

• Can I use a different meat instead of venison?– Yes, if venison cannot be found, ground beef or turkey may be used instead.
• Is the pumpkin flavor strong in this chili?– No, the pumpkin contributes a gentle sweetness and creaminess that doesn’t impose itself on the dish.
• How spicy is this chili?You can adjust the cayenne pepper to your liking, so the spice level of the chili can be set to cater to your taste buds.
• Can I make this chili ahead of time?– For sure! This chili is absolutely at its best on the second day. By then, the flavors have melded together and become something really special.
• What are some good side dishes to serve with this chili?This chili pairs beautifully with cornbread, crusty bread, or a simple green salad.
• Is there a vegetarian version of this recipe?– Yes, you can leave out the meat and double the beans or add extra veggies for a vegetarian edition.
• How long does this chili last in the fridge?It can last in the refrigerator for 4-5 days when stored in an airtight container.

Substitutions and Variations

1 lb. of ground turkey or beef substitute for venison
2 tbsp of vegetable or canola oil instead of olive oil
One can (15 oz) of butternut squash puree can be used in place of pumpkin puree.
One (15 oz) can of crushed tomatoes rather than diced tomatoes
1 can (15 oz) pinto beans in place of kidney beans

Pro Tips

1. Enhance the Flavor Consider browning the ground venison in batches to ensure a nice sear. This caramelization adds depth to the flavor.

2. Deglaze the Pot After browning the venison, use a splash of beef or venison stock to deglaze the pot. This will lift the browned bits from the bottom, adding rich flavor to the chili.

3. Let the Spices Bloom Toasting the chili powder, cumin, smoked paprika, and cayenne in the pot before adding other ingredients can enhance their flavors significantly. Ensure constant stirring to prevent burning.

4. Layer the Aromatics Add the garlic after the onions are translucent to avoid burning it, as burnt garlic can add an undesirable bitter taste. You can also add a pinch of salt early on to help the onions sweat.

5. Finish with Freshness Just before serving, stir in some freshly chopped cilantro or a squeeze of lime juice to brighten up the flavors, balancing the richness of the dish.