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Ostrich Chilli

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 15ml olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 400g ostrich mince
  • 400g tin red kidney beans, drained
  • 500ml boiling water
  • 1 KNORR Chicken Stock Pot
  • 15ml Robertsons Cumin
  • 15ml cider vinegar
  • 15ml brown sugar
  • 400g tin tomatoes, chopped
  • 1 Heat the oil in a large frying pan. Add the onion and cook on medium heat for 4-5 minutes, until the onions start to soften. Add the garlic and cook for a further 3 minutes, until onion and garlic start to caramelize.
  • 2 Add the ostrich mince and cook on medium heat for 5-7 minutes until the mince starts to brown, mix well, breaking the mince up with the back of a spoon. When the ostrich is browned, increase the heat and and add the kidney beans, water, Knorr Chicken Stock Pot, Robertsons Cumin, cider vinegar, sugar and tomatoes.
  • 3 Bring to the boil and then simmer for 8-10 minutes on medium heat until the liquid starts to thicken.