Venison-Vegetable Chili


Yield: 8 servings (serving size: 1 cup chili and 1 tablespoon cilantro)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 25%
  • Fat: 7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 30g
  • Carbohydrate: 16.6g
  • Fiber: 2.3g
  • Cholesterol: 77mg
  • Iron: 6.1mg
  • Sodium: 296mg
  • Calcium: 43mg


  • Cooking spray
  • 2 pounds lean, boned venison loin, cut into 1-inch cubes
  • 2 tablespoons sliced green onions
  • 1 cup diced red bell pepper
  • 1 cup diced carrot
  • 2 tablespoons minced jalapeño pepper
  • 3 garlic cloves, minced
  • 1/4 cup masa harina or cornmeal
  • 1 teaspoon ground cumin
  • 1/2 cup tequila
  • 1 teaspoon unsweetened cocoa
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke), optional
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (14 1/4-ounce) can no-salt-added beef broth
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 1/2 cup chopped fresh cilantro


  1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add venison; sauté 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel.
  2. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); sauté 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and next 7 ingredients (tequila through corn); bring to a boil. Cover, reduce heat, and simmer 1 hour and 55 minutes or until the venison is tender. Ladle chili into soup bowls, and sprinkle with cilantro.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Venison-Vegetable Chili Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy