This Venison White Bean Chili recipe is a blend of spicy sweet flavors made with ground venison, and cannelloni beans. It is an excellent main dish recipe served with Soft White Bread, Corn Muffins, or Jalapeño Cornbread.

Venison White Bean Chili is the perfect chilly weather dinner recipe. It is an excellent make ahead recipe as the flavors develop more after the first day. I love to make this for game day and keep it warm in the slow cooker.

Venison White Bean Chili overhead shot with two slices of white bread on the right hand side

The Secret Ingredient To Make The Most Awesome Chili Recipe

I discovered many years ago that there is one ingredient you can add to a recipe that has a bit of spice in it to knock it out of the park on the flavor scale. That ingredient would be brown sugar. I love the depth of flavor and that bit of sweet added to the heat of the white bean chili is absolutely delicious.

I am also a huge cumin fan. Many chili recipes have you use about 1 teaspoon of ground cumin to each 1 tablespoon of chili. I pretty much do a 1:1 ratio because I love the flavor so much. I feel the cumin and brown sugar make this white bean chili recipe the best one I have ever made.

What You Need To Make Venison White Bean Chili

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Ground Venison, I like to use venison that has been ground with a little bit of pork fat. This not only adds fat to a very lean meat but it adds more flavor as well. Without the pork fat, you would find a dry and somewhat crumbly ground venison.

Cannelloni Beans, also known as white kidney beans. They are a cream colored bean that can be used in place of navy or great northern beans.

Chili Powder

Cumin Powder

Brown Sugar

Diced Tomatoes, Tomato Sauce, and Tomato Paste

Diced Tomatoes, Tomato Sauce, and Tomato Paste

White Bean Chili with Ground Venison

Tips and Substitutions 

  • Drain and rinse the white beans to remove any extra sodium and goop that has collected in the can of beans before adding to the chili. 
  • Boost the bean power and use 2 cans of cannelloni beans
  • Substitute ground beef, turkey, or chicken in place of the ground venison
  • Add a little boost of smoky bacon flavor and fry 4 slices of bacon until crisp. Remove the bacon and set aside. Then cook the venison in the bacon fat. Crumble the bacon garnish the white bean chili 
  • Add extra heat with 1 diced jalapeño added to the onion and garlic mixture.
  • Saute 2 cups chopped mushrooms along with the onion and garlic mixture.
  • Make this a vegetarian chili and use meatless beef crumbles or add combination of peppers, carrots, celery, and mushrooms in place of the ground venison.

Other Chili Recipes You May Like

Beef Chili Recipe

Beef and Butternut Chili

Black Bean Chili

Buffalo Style Chicken Chili

Cincinnati Style Chili

Roasted Garlic Meatball Chili

Spicy Sweet Chili Bowl

Vegan Chipotle Chili

Venison Chili 

White Chicken Chili

*If you made this Venison White Bean Chili Recipe, please give it a star rating*

White Bean Chili with Ground Venison

Venison White Bean Chili

A sweet and spicy chili base with ground venison and white beans.
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Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Keyword: Venison White Bean Chili, White Bean Chili
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 182kcal

Ingredients

  • 1 1/2 pounds ground venison
  • 1/2 cup diced white onion
  • 2 large garlic cloves minced
  • 1 15 ounce can white beans
  • 1/2 teaspoon seasoned salt
  • 3 15 ounce cans diced tomatoes
  • 1 6 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoons cumin
  • 1 tablespoon brown sugar

Instructions

  • Saute the venison in a large skillet coated with cooking spray over medium high heat.
  • Add the onion and garlic. Cook and stir until the meat is no longer pink. 
  • Add the white beans, seasoned salt, chili powder, and cumin.  Cook and stir to combine for 1 minute.
  • Add the tomatoes, tomato sauce, and tomato paste to the venison mixture.  Bring the chili to a boil then turn heat down to a simmer.
  • Simmer 1 hour to allow chili to thicken and flavors to meld.

Nutrition

Calories: 182kcal | Carbohydrates: 11g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 497mg | Potassium: 678mg | Fiber: 3g | Sugar: 6g | Vitamin A: 844IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 5mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

3 Comments

  1. It's a Food Fetish January 8, 2014 at 8:16 pm - Reply

    You have some amazing recipes! I agree with the sweet heat. Try sweetening your pasta sauce and adding some cayenne pepper the next time you make pasta with red sauce… It's pure perfection.

  2. 52 Hearty Chili Recipes January 24, 2016 at 7:39 pm - Reply

    […] Venison and White Bean Chili – Grumpy’s Honeybunch […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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