Slow Cooker Chili Beans with Venison
Chili recipes are a favourite of ours and this one is simple and flavoursome over a long slow cock. Great for having a group of mates over the watch the footy.
Equipment
Slow cooker (6-quart / 5.7L)
Large skillet (10-12 inch / 25-30cm)
Colander or fine-mesh strainer
Wooden spoon
Can opener
Cutting board and knife
Ingredients
- 1 pound ground venison (minced venison) - 450g, minced venison — or any ground meat of your choice
2 cans tomatoes - diced ; 14.5 oz / 400g each, undrained
1 can red kidney beans - 15 oz / 425g, drained and rinsed — or substitute garbanzo or black beans
1 medium green pepper (green capsicum) - diced, optional
1 cup corn kernels - 165g, fresh, frozen, or canned and drained — or up to 2 cups / 330g
½ teaspoon cayenne pepper - adjust to taste
½ teaspoon cumin - ground ; adjust to taste
½ teaspoon garlic powder - adjust to taste
½ teaspoon onion powder - adjust to taste
½ teaspoon red pepper flakes - adjust to taste
½ teaspoon ground cinnamon - adjust to taste
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat a large skillet over medium-high heat. Add the ground venison and cook, breaking it into small pieces with a wooden spoon, for 5–7 minutes until browned and no pink remains. Drain off any excess fat and set aside.1 pound ground venison (minced venison)
- While the meat browns, pour both cans of diced tomatoes (with their juices) into the slow cooker. If cooking on high for 2–3 hours, drain one can first to prevent a watery result.2 cans tomatoes
- Drain and rinse your kidney beans and add them to the slow cooker.1 can red kidney beans
- Chop your green bell pepper into your preferred size and add it to the slow cooker.1 medium green pepper (green capsicum)
- Add 1–2 cups of corn kernels to the slow cooker.1 cup corn kernels
- Add the browned and drained meat to the slow cooker and stir everything together until evenly combined.1 pound ground venison (minced venison)
- Sprinkle the ground cumin, cayenne pepper, garlic powder, onion powder, red pepper flakes, and ground cinnamon over the chili. Start with the amounts listed and adjust to your heat preference — the cinnamon adds a warm, cozy aroma that rounds out the spice beautifully. Season with salt and black pepper to taste.½ teaspoon cayenne pepper, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon red pepper flakes, ½ teaspoon ground cinnamon, 1 pinch salt
- Cover and cook on low for 6–8 hours or on high for 2–3 hours. Low and slow gives the best result — the beans soften into the sauce and the flavours meld fully. Taste and adjust seasoning before serving.
Notes
Storage: Refrigerate in a sealed container for up to 4 days. Flavour improves on day two.
Freezer: Freeze individual portions in flat freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Assemble all ingredients in the slow cooker insert the night before, refrigerate, then set on low in the morning.
Substitutions: Ground turkey, beef, bison, or chicken all work in the same 1 lb / 450g quantity. Drain fattier meats thoroughly after browning.
Pro Tip: Don't crowd the pan when browning meat — work in batches if needed so the meat sears rather than steams, which builds deeper flavour in the finished chili.
Serving Suggestion: Serve with cornbread, over rice, or spooned onto baked potatoes. Set out shredded cheese, sour cream, and sliced jalapeños for a build-your-own chili bar.
Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 33gProtein: 34gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 91mgSodium: 768mgPotassium: 1184mgFiber: 10gSugar: 10gVitamin A: 551IUVitamin C: 45mgCalcium: 121mgIron: 7mg
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