Hearty Venison And Bean Chili Recipe

About this recipe

A robust and flavorful venison chili, perfect for dinner. This dish combines tender venison, hearty beans, and a blend of spices for a comforting meal that can be made ahead and reheated for even better flavor.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 700Ml Hillers Vinegar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G

Instructions

1. 1. In a large skillet, heat a small amount of oil over medium heat. Add diced Sambar onion, green capsicum, and red bell pepper, and sauté until softened.
2. 2. While the vegetables are sautéing, dice 1 Sambar onion, 1 green capsicum, and 1 red bell pepper.
3. 3. Transfer the sautéed vegetables to a large baking dish or oven-safe pot.
4. 4. Stir in 2 cans of Truefarm Organic Red Kidney Beans (drained and rinsed), 1 can of Veeba Herby Tomato Pizza & Pasta Sauce, 1 tablespoon of Hillers Vinegar, 1 tablespoon of Tata Sampann Pure Black Pepper Powder, 3 tablespoons of Ottogi Mustard Powder, 1/2 teaspoon of Jk Jeera Powder, and 1/2 teaspoon of dry mustard.
5. 5. Add enough water to cover the ingredients, then mix well. Cover the dish with a lid or foil and bake in a preheated oven at 350°F (175°C) for 2 to 3 hours, stirring occasionally.
6. 6. Remove from the oven and let the chili rest for 10 minutes before serving. For best results, refrigerate overnight and reheat before serving to allow the flavors to meld.