Pumpkin Venison Chili

Warm and cozy bowl of fall flavors! This easy pumpkin venison chili is rich and hearty with subtle earthy, sweet notes from delicious canned pumpkin! Made with ground venison, your favorite beer and a touch of cinnamon, this chili is full of flavor.

Venison, chili and pumpkin just screams fall, and I'm here for it! This recipe is a take on my very popular venison chili recipe, but with the addition of pumpkin and few different spices to play off the delicious sweet and earthly flavors of pumpkin.

Plus, pumpkin is a nutrient-dense winter squash that is packed full of vitamins and minerals. That combined with protein packed venison and nutritious beans makes this pumpkin venison chili a great hearty and healthy dinner for the whole family!

And if you've got a freezer full of ground venison, you need to add my tender venison meatballs and venison meatloaf to your list of must-make venison recipes! If you're looking for more, check out my full list of my venison recipes.

Why you'll love pumpkin venison chili

• Full of flavor! From the venison and pumpkin to beer and a homemade spice blend, this chili is not lacking on flavor! I also like to add cinnamon and a pinch of nutmeg to really enhance the flavors of the pumpkin. It's very subtle, but so so good!
• Made with an entire can of pumpkin. The pumpkin contributes to rich and heartiness of the soup while adding loads of nutrients and a subtle sweet, earthy pumpkin flavor.
• Easy to make on the stovetop or slow cooker. I included instructions for both! Although this chili only needs about 30-40 minutes to simmer on the stove, you can make it ahead of time if preferred. Prep everything the night before and pop it in the fridge overnight. The following morning, start the slow cooker and simmer until dinnertime.

Ingredients

The ingredient list for pumpkin venison chili is pretty simple and you likely already have most ingredients in your pantry!

• Olive oil. Can substitute avocado oil or your favorite oil.
• Yellow onion. Feel free to use any onion that you have on hand.
• Bell pepper. Any color will work!
• Ground venison. You can substitute ground beef, if preferred. For a really meaty chili, you can use 2 pounds of ground venison or 1 pound venison and 1 pound beef.
• Garlic cloves.
• 100% pure pumpkin puree. Make sure you're not using pumpkin pie mix.
• Petite diced tomatoes. Or regular dice is fine too.
• Beer. Oktoberfest, pumpkin ale or your favorite dark or light beer.
• Beef broth. You can substitute any broth, such as venison or chicken broth.
• Beans. I like to use a mix of kidney, pinto and black beans. Feel free to use what you have on hand.

Chili Seasoning:

• Chili powder.
• Paprika.
• Brown sugar. Just a bit of brown sugar helps to balance out all the savory flavors. You can omit if you prefer, or you can substitute with granulated sugar, coconut sugar or maple syrup.
• Salt.
• Cumin.
• Garlic powder.
• Onion powder.
• Dried oregano.
• Cinnamon. Adding cinnamon to chili might seem a bit odd, but trust me, it's delicious! It's very subtle, but works so well with all the other spices and pumpkin.
• Black pepper.
• Nutmeg. Just a pinch adds extra warmth to the chili.
• Cayenne pepper. For a little heat - optional.

Scroll down to the recipe card for full ingredient list.

How to make pumpkin venison chili

Chili is the perfect quick and easy dinner that's both hearty and healthy! It's really a win win. The key is to let the chili simmer for at least 30 minutes to release all those delicious flavors from the homemade chili seasoning blend.

• Step 1: Cook the onion, pepper and venison. Start by sautéing the onion and bell pepper with a little olive oil until softened, then add the venison and cook until browned all over. Add in the garlic and cook another minute.
• Step 2: Mix in pumpkin, tomatoes and chili seasoning. Add in the canned pumpkin, diced tomato and all the chili seasoning; let cook for a minute.
• Step 3: Add remaining ingredients. Add in the beer, beef broth and beans.
• Step 4: Let the chili simmer. I recommend simmering the chili for 30-60 minutes to allow all the flavors to release and mingle. As the chili simmers, it will thicken up a bit. If it becomes too thick, you can thin it out with more beef broth.
• Step 5: Serve. Enjoy with shredded cheddar cheese, sour cream, green onions, and my Easy Buttery Beer Bread!

Scroll down to the recipe card for full instructions.

How to make venison chili in the slow cooker

What's great about making chili in the slow cooker is that the prep work can be done the night before! This is a great recipe to prep ahead of time, then set it and forget in the slow cooker until dinner time!

• Step 1: Cook the onion, pepper and venison. This step can be done in a skillet or directly in the slow cooker if it has a sauté feature. Start by sautéing the onion and bell pepper with a little olive oil until softened, then add the venison and cook until browned all over. Add in the garlic and cook another minute. Transfer everything to your crockpot.
• Step 2: Add in remaining ingredients. Add all the remaining ingredients to the crockpot and give everything a good mix. If you're prepping the night before, place in the fridge until the morning.
• Step 3: Cook on low for 6-8 hours or high for 3-4 hours. If the chili becomes too thick, you can thin it out with more beef broth.
• Step 4: Serve. Enjoy with shredded cheddar cheese, sour cream, green onions, and my Easy Buttery Beer Bread!

This can also be made in the Instant Pot! You can use the sauté feature to cook the onion, bell pepper and venison, then add everything else in, close the lid and cook on high pressure for 15 minutes, followed by a quick release.

Frequently asked questions

Storage and reheating

Store leftover chili in an air tight container in the fridge for up to 5 days. I like to reheat chili on the stove over medium-low until warm, stirring frequently so it doesn't burn. You can also reheat individual portions in the microwave.

Freezing chili

Freeze in an airtight container for up to 3 months. Thaw in the fridge.