Ground Venison Chili with Chayote

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds ground venison
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium chayote squash, peeled, seeded, and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 fresh jalapeño or serrano (optional), minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (more to taste)
• ½ teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef or venison broth
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. 1
   In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the ground venison and cook, breaking it up with a wooden spoon, until browned, about 5–6 minutes.
2. 2
   Transfer to a plate and set aside.
3. 3
   In the same pot, add onion and garlic. Cook until softened and fragrant, about 3 minutes.
4. 4
   Stir in chayote, bell peppers, and jalapeño (if using). Cook for 5 minutes, allowing the vegetables to soften slight.
5. 5
   Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Toast the spices for 1–2 minutes to release their flavor.
6. 6
   Return the browned venison to the pot. Stir in crushed tomatoes, broth, and beans. Mix well and bring to a gentle boil.
7. 7
   Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the chili thickens and flavors meld.
8. 8
   Stir in lime juice before serving. Taste and adjust seasoning as needed.
9. 9
   Serve hot, garnished with fresh cilantro. Pairs beautifully with cornbread, tortillas, or rice.