Kangaroo Chilli

Serving Size: 8


  • 500g kangaroo mince (if kangaroo isn’t available to you, you can use beef or lamb)
  • 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), read why I use bottled tomatoes instead of tinned tomatoes here
  • 1 tin kidney beans, drained
  • 2 cups brown rice


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