Gluten-Free Venison Chili
By the Gluten Free Recipes team ·
This hearty gluten-free venison chili boasts rich, savory flavors with tender chunks of venison and a medley of vegetables. Its satisfying texture and warming spices make it a perfect comforting meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 15 ingredients — including ground venison, onion, garlic — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Venison Chili: When preparing this soups and stews recipe, to prevent cross-contamination with gluten, always use certified gluten-free ingredients. Be mindful of shared cutting boards, utensils, and cooking surfaces, especially if preparing meals containing gluten-containing grains for others In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Venison Chili: This recipe is naturally gluten-free, utilizing cornstarch for thickening instead of gluten-containing flours. Always ensure your stock and any spice blends are certified gluten-free.
Ingredients
- 1 lb ground venison
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups certified gluten-free chicken or vegetable stock
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground venison and cook, breaking it up with a spoon, until it's browned and no longer pink, about 5-7 minutes. Drain off any excess fat.
- 2
Add the chopped onion, diced carrots, and diced celery to the pot with the venison. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the diced potatoes, undrained diced tomatoes, certified gluten-free stock, chili powder, cumin, and smoked paprika to the pot. Stir everything together to combine, ensuring the spices are well distributed.
- 4
Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 15 minutes, or until the potatoes are tender and the flavors have melded. Stir occasionally to prevent sticking.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir this slurry into the simmering chili and continue to cook for an additional 2-3 minutes, stirring constantly, until the chili has thickened to your desired consistency. Season with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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