Ingredients:
- 2 Tbsp. olive oil
- 2 onions, chopped
- 1 green bell pepper, chopped
- 5 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 2 tsp. smoked paprika
- 2 tsp. dried thyme
- 1 tsp. ground coriander
- 10 garlic cloves, minced
- 2 lbs. ground venison
- 2 15.5 oz. cans kidney beans, drained and rinsed
- 2 10 oz. cans fire-roasted diced tomatoes with green chiles, undrained
- 28 oz. can tomato purée
- For serving scallions, cheese and sour cream
Directions:
- In a stock pot, heat oil over medium-high heat until heated.
- Add onions, bell pepper, chili powder, cumin, oregano, smoked paprika, thyme, coriander, salt and pepper.
- Cook until vegetables have softened, 7 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
- Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, tomato puree and bay leaf. Bring to a simmer, cover and cook for 30 minutes.
- Remove the lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
- Serve with shredded cheese, scallions and sour cream.