Picante Chili Recipe

Name: Picante Chili
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs Ground Venison; 1 large onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can diced tomatoes; V8 Vegetable Juice; 1 (15 ounce) can kidney beans, drained and rinsed; 1 teaspoon salt; 2 tablespoons chili powder; 1/2 teaspoon black pepper; 1 tablespoon cumin; 2 tablespoons canola oil; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can pinto beans, drained and rinsed; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper

This is the ONLY chili recipe my husband makes—and for good reason! It's incredibly flavorful, just the right amount of spicy, and easy enough for even a beginner cook. Perfect for warming up on a chilly evening, and it freezes beautifully for future meals. Get ready for a chili that'll become a family favorite!

Prep Time 20 mins

Cook Time 55 mins

Calories 350.6 kcal

Protein 66g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Picante Chili

1.5 lbs Ground Venison
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
V8 Vegetable Juice
1 (15 ounce) can kidney beans, drained and rinsed
1 teaspoon salt
2 tablespoons chili powder
1/2 teaspoon black pepper
1 tablespoon cumin
2 tablespoons canola oil
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper

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How to Make Picante Chili

Heat 2 tablespoons of canola oil in a large pot or Dutch oven over medium-high heat. Add 1.5 lbs ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Add 1 large onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
Drain off any excess grease.
Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (or more, to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally. Taste and adjust seasonings as needed. If you prefer a thicker chili, simmer uncovered for the last 10-15 minutes.
Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped onions.

Nutrition Information (Approximate per serving)

Sodium

70 g

Sugar

51g

Fat

20g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Turkey Recipes Beef & Red Meat Ground Beef Recipes Bean & Lentil Recipes The Americas American Mexican Southern Gluten Free Fall Recipes Game Day Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Beans Beef American Southwestern United States Tex Mex Easy Low Fat Chili Dietary Low Cholesterol Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Wild Game Deer Healthy 2 Ground Beef Low In Something Meat Number Of Servings 3 Steps Or Less