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.

Hearty Kangaroo Chilli Con Carne

Warm and comforting kangaroo mince slow cooked with beans in a spiced tomato stew
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 5 people
Calories: 420kcal


  • 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


  • 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


Calories: 420kcal
Carbs: 45g | Fat: 7.8g | Protein: 40.7g

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1 Comment

  • Reply
    June 10, 2020 at 11:37 am

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