Heat oil in a Dutch oven or large pot over medium-high heat, then add ground venison and brown while crumbling, about 6-8 minutes.
Add the diced onion and bell peppers to the pan. Stir and cook until slightly softened, about 5 minutes. Add in the minced garlic, a can of diced tomatoes, can of tomato sauce and beans. Stir to combine.
Stir in the spices, sugar, salt, black pepper and broth. Bring the chili to a simmer. Turn down the heat to medium-low, cover and cook for about 45 minutes.
Turn off the heat, let cool for a few minutes and serve with your favorite toppings.
Ingredients
Swap Protein
Thomas Farms Grass Fed Ground Beef
2 tablespoons olive oil
1 pound Thomas Farms Grass Fed Ground Beef
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 (15 ounce) can of diced tomatoes
1 (15 ounce) can of tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon smoked paprika
½-1 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons brown sugar
2 cups chicken, beef or vegetable broth
1 teaspoon salt
½ teaspoon black pepper
Instructions
Heat oil in a Dutch oven or large pot over medium-high heat, then add ground beef and brown while crumbling, about 6-8 minutes.
Add the diced onion and bell peppers to the pan. Stir and cook until slightly softened, about 5 minutes. Add in the minced garlic, a can of diced tomatoes, can of tomato sauce and beans. Stir to combine.
Stir in the spices, sugar, salt, black pepper and broth. Bring the chili to a simmer. Turn down the heat to medium-low, cover and cook for about 45 minutes.
Turn off the heat, let cool for a few minutes and serve with your favorite toppings.
