Hearty Kangaroo Chilli Con Carne

Chilli con Carne is a meal-prep classic; it keeps so well in the fridge and makes for a super comforting and satisfying meal. I’ve used kangaroo mince for a leaner and more sustainable alternative; but beef, veal or turkey mince would also cook up beautifully. A traditional chilli con carne is also a lot meatier; I’ve added a big serving of capsicum and carrots to make this dish a little more nutrient dense.

This dish benefits from a long cooking time; if you have the time, make this in a slow-cooker for 3-4 hours to really allow the flavours to develop; otherwise 30 minutes simmering on the stove-top works perfectly well.

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Hearty Kangaroo Chilli Con Carne

Warm and comforting kangaroo mince slow cooked with beans in a spiced tomato stew

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Servings: 5 people

Calories: 420kcal

Ingredients

• ½ tbsp olive oil
• 2 large brown onions
• 750 g kangaroo mince
• 2 garlic cloves- crushed
• 3 red capsicum- diced
• 3 carrots- diced
• 150 ml vegetable stock
• 400 g diced tomato
• 100 g tomato passata
• 250 g canned black beans

Spice Mix

• 1 tbsp ground cumin
• ½ tsp ground coriander
• 1 tsp cayenne powder
• 1 tbsp smoked paprika
• 2 tsp dried oregano
• 1 tsp dried thyme
• ¼ tsp ground cinnamon
• 1 tsp ground black pepper

To Serve

• spring onions
• greek yoghurt or sour cream
• steamed rice

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Add the brown onions, and cook for 2 minutes or until the onions have softened
• Turn the heat to high and add the mince. Break apart the mince with a wooden spoon and stir until the meat is browned
• Add the garlic and spice mix and combine until the mince is evenly coated and the meat is evenly browned
• Turn the heat down to medium, add the remaining ingredients and combine. Bring the chilli to a gentle simmer.
• Leave uncovered and simmer for 30 minutes, stirring occasionally. The chilli is ready once the water has reduced and the stew is thick.
• Serve into servings bowls over steamed rice. Season with salt and pepper and garnish with a big handful of chopped spring onions

Nutrition

Calories: 420kcal

Carbs: 45g | Fat: 7.8g | Protein: 40.7g