There’s something about moving to Texas that just… changes a person.
Man moves to Texas.
Man buys a truck.
Man learns to hunt.
Man shoots venison with a crossbow.
Wife learns how to cook venison.
Marriage still intact.
Yep, that’s basically the Dulien household in a nutshell. Lou went full “Texas man” on me, and here I am embracing it the best way I know how—by cooking up a pot of hearty, high-protein venison chili with a cozy autumn twist.
Why Venison?
Venison isn’t just a badge of honor for hunters—it’s also an incredibly healthy, lean red meat. Compared to beef, venison has fewer calories, less fat, and more protein per serving. It’s rich in iron, zinc, and B vitamins, making it a nutrient-dense option for anyone looking to fuel their body with clean, wholesome protein. Think of it as the strong, silent type of meats—no frills, all gains.
And if you’re like me, you’ll love how venison’s slightly earthy flavor pairs perfectly with fall ingredients like pumpkin. It’s comfort food, but without the heaviness.
Pumpkin Season = My Happy Season
If you don’t already know this about me (spoiler: I love pumpkin season), I’ll find just about any excuse to sneak pumpkin into a recipe. It’s creamy, rich in vitamin A, and adds a subtle sweetness that balances chili spices beautifully. Plus, it makes me feel like I’m basically wrapping myself in a cozy blanket every time I take a bite.
Venison Pumpkin Chili Recipe
Ingredients
1 tablespoon avocado oil
1 pound ground venison
1 large brown onion, chopped
1 large red bell pepper, chopped
2 large cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon ground pepper
2 cans cannellini beans (with liquid)
1 cup vegetable broth
8 oz canned mild diced green chilis
½ cup pumpkin puree
⅓ cup almond milk
Directions
1. Add avocado oil to an extra-large pot and warm for one minute. Add onions, garlic, and bell pepper. Sauté for 5–6 minutes until onions are translucent. Add cumin and stir for 30 seconds.
2. Add venison and break it up while cooking. Cook for 4–5 minutes until browned.
3. Add salt, pepper, red chili flakes, and oregano.
4. Add the beans with their liquid, green chilis, broth, and pumpkin.
5. Bring to a boil, then stir in the almond milk.
6. Spoon into bowls and load up on your favorite toppings—Greek yogurt, hot sauce, green onions, jalapeños, or even crushed tortilla chips.
Final Thoughts
So there you have it: a chili that’s part Texas, part fall-loving foodie, and 100% delicious. Whether you’ve got a freezer full of venison from hunting season or you’re just lucky enough to score some at the store, this recipe is proof that chili doesn’t always need beef. Sometimes, it needs a little pumpkin spice and a lot of adventure.
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