Kangaroo Chilli

Ingredients

• 500g kangaroo mince (you can use beef if you would prefer)
• 4 cloves garlic, chopped
• 2 onions, sliced finely
• 3 carrots, chopped finely
• 6 sticks celery, sliced finely
• 3 zucchini, chopped finely
• 1/2 bunch kale, chopped finely
• 2 teaspoons each of ground paprika, cumin and coriander
• 2 tablespoons tomato paste
• 1 jar tomato passata (700ml)
• 1 tin kidney beans, drained
• 2 cups brown rice
• Sour cream or yoghurt and corriander to serve

Instructions

1. Cook brown rice using the absorption method.
2. Heat a large pan and sautee onions, celery and carrots.
3. Add beef mince and brown.
4. Add zucchini and cook for a couple of minutes.
5. Add garlic, spices, tomato paste and kale.
6. Cook until fragrant then add the tomato passata.
7. Simmer over low to medium heat for 15 minutes.
8. Add the kidney beans.
9. Top with chilli flakes (I add these when serving as my kids don’t like spice!), sour cream or yoghurt and fresh coriander.
10. Serve with brown rice.