Elk Chili Recipe
A hearty, flavorful elk chili packed with lean protein, bold spices, and comforting textures. Perfect for cozy nights, family dinners, or meal prep.
Ingredients
- 1 lb ground elk meat halal-certified
- 1 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1½ cups halal beef or vegetable broth
- 1 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp dried oregano
- Salt and black pepper to taste
Instructions
- Warm olive oil in a heavy-bottomed pot over medium heat.
- Add elk meat, season lightly, and brown for 6–8 minutes. Remove and set aside.
- Add onions and sauté until soft. Stir in garlic and bell peppers; cook 3–4 more minutes.
- Stir in tomato paste and spices. Let them toast for a minute.
- Return elk to the pot. Add tomatoes, broth, beans, and sweet potatoes (if using).
- Let the mixture reach a gentle boil, then turn the heat down to a low simmer.
- Cover and simmer for 30–40 minutes, stirring occasionally.
- Adjust seasoning and serve hot with your favorite toppings.
Notes
Nutrition Estimate (optional, if you calculate it)
- Calories: ~350 per serving
- Protein: 28g
- Carbs: 30g
- Fat: 15g