Venison Chilli Con Carne

Name: Venison Chilli Con Carne
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 red onion, finely chopped; 250 g prepared butternut squash, cut into rough 2cm chunks; 1 red pepper, deseeded and finely chopped; 1 1/2 tsp. chipotle paste, to taste; 2 garlic cloves, crushed; 1 tsp. ground cinnamon; 1 tsp. ground cumin; 300 g venison mince, see intro; 400 g tin chopped tomatoes; 2 tbsp. tomato purée; 300 mL vegetable stock; 400 g tin kidney beans, drained and rinsed; 15 g dark chocolate, optional, grated

Opting for venison not only is leaner than beef mince, but is better for the planet too.

By The GH Kitchen TeamPublished: 09 January 2024

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Venison mince is leaner than beef, so doesn’t require the lengthy simmering to tenderise. It’s also becoming increasingly available in supermarkets and is a great alternative to beef (which, unsurprisingly, is one of the livestock we over-farm).

For more classic chilli recipes, take a look at our ultimate chilli con carne, or our vegan chilli recipe.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 30 mins

Cal/Serv:

281

Ingredients

1 Tbsp. olive oil
1 red onion, finely chopped
250 g prepared butternut squash, cut into rough 2cm chunks
1 red pepper, deseeded and finely chopped
1 1/2 tsp. chipotle paste, to taste
2 garlic cloves, crushed
1 tsp. ground cinnamon
1 tsp. ground cumin
300 g venison mince, see intro
400 g tin chopped tomatoes
2 Tbsp. tomato purée
300 ml vegetable stock
400 g tin kidney beans, drained and rinsed
15 g dark chocolate, optional, grated

Directions

1. Step 1Heat the oil in a large pan (that has a lid) over medium heat and cook the onion, squash and pepper for 10min, stirring frequently, until starting to soften. Stir in the chipotle paste, garlic, spices and plenty of seasoning and cook for 1min, until fragrant.
2. Step 2Add the venison mince and cook for 10min, stirring to brown all over and break up any chunks. Add the chopped tomatoes, tomato purée and stock, scraping the bottom of the pan with a wooden spoon to lift up all the sticky goodness. Increase heat and bring to the boil, then decrease heat, cover and simmer for 30min.
3. Step 3Uncover and simmer for 5min to reduce, if needed, then stir in the kidney beans and chocolate, if using. Check seasoning and serve with wild rice or in roast jacket sweet potatoes, if you like.

Per serving (with chocolate):

Calories: 281
Protein: 25g
Fat: 6g
Saturates: 2g
Carbs: 27g
Total sugars: 15g
Fibre: 10g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time