Gluten-free venison bean chili is totally a modern pioneer comfort food! I love how easy and simple this chili is to make, it is a delicious and nutritious dinner meal that can quickly be whipped up in the crockpot. Venison bean chili is full of chili flavor and is loaded with wholesome, simple ingredients! This is the perfect recipe for a cool, fall night, or any night really! The shredded venison, new crop beans, salsa, and spices compliment each other perfectly in this delicious chili. This nutritious soup will be a popular menu item in your homestead kitchen!

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Pioneer Recipe

I think gluten-free venison bean chili qualifies as a pioneer recipe thanks to the wholesome, heritage ingredients. I truly feel like a modern pioneer when I’m fixing this soup! You could even make this meal over the campfire, which I am dying to try in my cast iron Dutch oven!

Venison would have been a staple meat when the wagon trains were traveling through terrain where big game was prevelant. The meat would be harvested and cut up, then chunks would be roasted over an open fire. The roasted meat could then be eaten or used in recipes (like soups!)

Beans were definitely a staple ingredient in the chuckwagon. They were a food that didn’t spoil easily and could easily be stored, transported, and cooked over the fire. Broth would have been another pioneer food that could easily be made from bones from harvested animals.

The only part that is questionable about being heritage pioneer would be the salsa and spices. Fresh fruits and vegetables would not have made it in a chuckwagon. However, I like to think the early pioneers would forage for roots, wild vegetables, and herbs to spice up and flavor their soups. Of course, they probably added potatoes to their soups too because potatoes were another food that could easily be stored and transported.

From a modern pioneer standpoint, this venison bean chili is also allergy-friendly. Venison bean chili is gluten-free, dairy-free, nut free, corn free, and grain-free.

About the Ingredients

The Meat

I use canned, shredded venison in this chili recipe. The venison flavor blends well with the other flavors in this soup. I can my own venison, so it is pretty easy to just open up a jar to add to this soup. If you don’t have canned venison, you can cook up a venison roast or stew, shred it, and use it in the soup.

You can also use other meats in this recipe if you don’t have venison readily available. I have used shredded chicken in this chili recipe, but you could also try shredded beef or shredded pork. I used two cups of meat in this chili recipe. You can increase or decrease the amount of meat you add based on your preferences.

New Crop Beans

New navy crop beans are another simple ingredient in this chili. I like to use new crop navy beans since I don’t have to remember to soak them overnight before I add them to the chili. If you don’t have new crop navy beans, you will have to soak regular dried navy beans overnight before using them in the chili. Soaking navy beans overnight increases their nutritional content. To soak navy beans, simply let them set covered in cold water overnight.

When cooking the new crop or soaked navy beans in this venison bean chili recipe, make sure you set the crockpot on a high temperature for at least 4 hours. Cooking the beans at a high temperature is healthier for you than cooking them at a low temperature.

Looking for a soup recipe without beans? Make sure you check out this Dairy-free Chicken Pot Pie soup which is healthy, creamy and delicious!

About the Ingredients Cont…

Homemade Chicken Broth

Probably one of the most nutritious ingredients in this chili is the homemade chicken broth. Broth is a nutrient powerhouse that improves gut health, supports healthy bones and joints, and contains beneficial properties for our overall health. Making your own chicken broth is simple, and much healthier than buying store-bought broth (which is mostly water). Check out a simple method for making your own homemade chicken broth by visiting this recipe, Homemade Chicken Broth.

You can also use homemade venison broth or homemade beef broth in this chili recipe. I prefer chicken broth because I like the flavor of chicken broth better than venison or beef broth. However, once you mix in all of the other chili ingredients, you won’t be able to tell what kind of broth you used.

Homemade Salsa

I used my own homemade, canned salsa in my venison bean chili recipe. If you don’t can your own salsa, you can also use organic, store-bought salsa. Some salsas contain larger chunks of tomatoes, while others are smoother. If you have a family member who doesn’t care for chunks of salsa in their chili, you can blend the salsa in a food processer or high-speed blender before adding it to the chili. Salsa adds some delicious flavor and lots of nutritious vegetables to this chili!

Serving, Storing, & Tips

Venison bean chili is a super easy soup to make, serve, and store. For making this chili, all you have to do is throw it all in the crockpot and let it simmer! The canned venison and canned salsa are right handy in my pantry, ready to be made into this chili. Every fall we also freeze new crop navy beans to have on hand whenever we need them.

As for serving, this venison bean chili is perfect served by itself or served with a delicious, allgery-friendly bread product. In my house, soup and chili is almost always served with a bread product. It makes the meal filling and provides you with both long lasting energy and instant energy (and who can complain about a bread product).

For this chili recipe, here are a few of our favorite pairings to serve with the soup:

• grain-free cheese rolls
• Against the Grain baguette
• gluten-free chocolate chip muffins
• grain-free pumpkin coffee cake
• Chebe rolls with garlic salt
• From the Ground Up cauliflower crackers

You can also top your chili with shredded dairy-free cheese (I like Daiya brand), chopped chives, sea salt, or plantain chips for a little added crunch. Mary’s Gone crackers also makes a delicious gluten-free cracker thin that we like to have on special occassions.

While fresh, warm venison bean chili is delicious, I also absolutely love cold venison bean chili! I love having the cold venison bean chili leftovers the next day for lunch or snack. Not into cold leftovers? This soup re-heats just fine too! You can also freeze venison bean chili to save for later meals.

Gluten-free venison bean chili is super easy to make and bursting with flavor! Just smelling this chili simmer all day makes you hungry and want to dive right into the pot! It is sure to be a family favorite on your homestead!

Where to Find the Ingredients

• Gluten-free navy beans (not new crop)
• Simply Organic cayenne pepper
• Simply Organic chili powder
• Oranic cumin
• Supplies: 8 qt. crockpot, garlic press, stainless steel ladle

Tip: Look for new crop navy beans at your local farm market or farm stand.

Venison bean chili is made with organic, homemade chicken broth, organic new crop navy beans, homemade salsa, canned venison, and a whole bunch of flavorful spices! I love the flavor and consistency of this chili! It tastes delicious served with dairy-free cheese, gluten-free chips or crackers, or a homemade bread product. This venison bean chili can easily be adapted to please the whole family. I love making this chili recipe for family gatherings since everyone seems to love it and the recipe makes a lot!

Need more heritage pioneer recipes or modern pioneer food prep ideas? Make sure you join our modern pioneer community to get our weekly recipes and other tips for meal prepping like a pioneer!

by Alexa

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