Lunch

Chilli & avo con carne

AVO_AusDay_Chilli_Kanga_950x438.jpg
  • Serves: 4
  • Preparation: 10 minutes
  • Cooking: 40 minutes
  •       

Ingredients

1 tbsp Olive Oil*
1 onion, finely chopped
2 garlic cloves, crushed
500g lean kangaroo mince*
2 tbsp ground cumin
1/2 tsp chilli powder (to taste)
1 tbsp ground coriander
11/2 cups (390g) Tomato Pasta Sauce*
3 x 400g cans Red Kidney Beans*, drained, rinsed
2 tsp dried oregano
1/3 cup coriander sprigs, to garnish
Steamed rice*, to serve

Method

1

Heat oil in a heavy-based casserole dish on medium high. Cook onion for 5 mins, stirring until softened. Add kangaroo and cook for another 3 mins, breaking up mince with a wooden spoon to avoid any large lumps.

2

Stir through garlic and spices and cook for another 1 min, until fragrant. Stir in remaining ingredients and 1 cup water.

3

Bring to boil. Reduce heat and simmer, covered, for 30 mins.

4

Serve with steamed rice and garnish with coriander

Ingredients

 1 tbsp Olive Oil*
 1 onion, finely chopped
 2 garlic cloves, crushed
 500g lean kangaroo mince*
 2 tbsp ground cumin
 1/2 tsp chilli powder (to taste)
 1 tbsp ground coriander
 11/2 cups (390g) Tomato Pasta Sauce*
 3 x 400g cans Red Kidney Beans*, drained, rinsed
 2 tsp dried oregano
 1/3 cup coriander sprigs, to garnish
 Steamed rice*, to serve

Directions

1

Heat oil in a heavy-based casserole dish on medium high. Cook onion for 5 mins, stirring until softened. Add kangaroo and cook for another 3 mins, breaking up mince with a wooden spoon to avoid any large lumps.

2

Stir through garlic and spices and cook for another 1 min, until fragrant. Stir in remaining ingredients and 1 cup water.

3

Bring to boil. Reduce heat and simmer, covered, for 30 mins.

4

Serve with steamed rice and garnish with coriander

Chilli & avo con carne

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