Venison Pumpkin Chili

Classic venison chili gets a twist with the addition of pumpkin puree and warming spices. It’s hearty and the perfect harvest meal!

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Post may contain affiliate links.

My Award Winning Venison Chili has been a huge hit with MAK readers and of course my family and friends for years! I LOVE when someone messages me and has won a chili cook-off with the recipe! It has the perfect blend of spices and the secret to cooking with venison is the unique touch of acid added from the citrus. If you haven’t made it yet, what are you waiting for?

We are also obsessed with my Slow Cooker Venison Chili for busy weekdays, this Creamy Chicken Corn Soup is always a win, and of course you have to try my Ham and Bean Soup. My newest addition to soup recipes that MAK readers have asked for this fall are my Venison Hamburger Soup and my Pumpkin Butternut Squash Soup. Both are perfect on a chilly fall or winter day, but this Venison Pumpkin Chili is a whole new level of cozy that I cannot wait for you to try!

This is no ordinary chili tho – my Venison Pumpkin Chili has got the rich, hearty flavor of venison paired with the smooth sweetness of pumpkin puree and warming fall spices. Perfect for those busy back-to-school days when you need a comforting, one-pot meal that’s big on flavor. It’s the ultimate dish to welcome cooler weather while keeping the family satisfied.

For a fun twist, swap out your usual venison or beef stock with a bottle of your favorite beer. A robust lager or stout works perfectly, but if you’re feeling festive, try a pumpkin ale to really lean into those fall vibes. Top it with a dollop of sour cream, shredded cheese, or even some crispy tortilla strips, and you’ve got a delicious, cozy dinner that’s sure to become a new family favorite!

INGREDIENTS AND KITCHEN TOOLS

• Olive oil
• Yellow onion 
• Green bell peppers
• Ground venison
• Garlic cloves
• Chili powder
• Cumin
• Paprika
• Cinnamon (optional)
• Sea salt
• Black pepper
• Tomato paste 
• Worcestershire sauce
• Orange 
• Lime
• Venison or beef stock*
• Diced tomatoes, drained 
• Black beans
• Kidney beans 
• Pumpkin puree

• For flavor interest, try swapping out the venison/beef stock with 12oz of your favorite beer. A larger or stout works best but a pumpkin ale is always fun in the fall.

Kitchen tools:

You’ll need a large soup pot. A cutting board and a sharp knife for cutting veggies. Cute bowls for serving up your chili in. We love a cute blue 7 white bowl around here, lol.

STEP BY STEP

Step 1: Begin by heating the olive oil in a large pot over medium heat.

Step 2: Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown. 

Step 3: Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste. 

Step 4: Then, deglaze the pot with Worcestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, beans and pumpkin. 

Step 5: Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate. 

Step 6: Ladle up generous portions, top with your favorite chili toppings, and serve.

HOW TO SERVE

We love serving this recipe up with some shredded cheddar cheese, sour cream, green onions, and diced avocado. You can even add a little hot sauce if you’re feeling adventurous. Cornbread or corn chips for dipping are always a win too!

STORING AND REHEATING

These leftovers are even more delicious the next day! Make sure you let the chili cool before packing in an airtight container and store it in the refrigerator for 3-5 days. Reheat in a pan or microwave until heated through.

I also freeze this recipe for up to 6 months with great results for busy nights!

FAQ

But before we go any further I’m sure you’re wondering why you can’t just take your favorite beef chili recipe and use deer. So I’ll tell you…

Can You Sub Venison For Beef In Chili?

The reason you don’t want to directly sub venison for beef in a chili recipe is because of the difference in flavor profile and fat composition. If you eat a lot of beef, you’re likely used to a more mild, buttery flavor of red meat. Venison or deer meat is bold, earthy, and fresh. It also comes from a much leaner animal. That’s why venison-specific recipes, like this roast recipe, are so popular. because the specialized.

So, if you use your family’s favorite beef chili recipe you’ll likely be looking for that notorious beefy flavor you’re used to. Which is perfectly understandable. But, by using a recipe developed to work with, transform and enhance the flavor of wild game…you’re going to have a recipe that will knock your socks clean off. I’ll tell you right now, I prefer this to beef any day. And I didn’t grow up eating wild game.

How Do You Get The Wild Taste Out Of Deer Chili (The BEST Secret Ingredient For Venison Chili)? 

Now I’ll tell you, the ultimate secret ingredient for making great deer chili is acid; fresh lime and orange juice to be exact. It’s such a small part of the dish but the addition of this fresh citrus will make a world of difference, waking the whole dish up and making your taste buds sing. 

However, the use of Worchestershire sauce here shouldn’t be overlooked and the hefty amount of spices is 100% worth it in the end. As a result of these wonderful flavorful notes, you’re left with a perfectly balanced pot of chili.

I like to make this on the stovetop, but of course, you can dump it all in your slow cooker and it will come out just fine. If I do this, I do like to saute my meat first, but that’s truly up to you.

OTHER RECIPES YOU’LL LOVE

• Bear Chil
• Crockpot Venison Chili
• Butternut Squash Pumpkin Soup
• Ham and Bean Soup
• Venison Stew

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