Chilli Con Kanga Served with Baked Potato, Hearts of Palm & a Salad for the Ladies

0:40 PREP • 1:30 COOK
11 Ingredients

4

Method

1.

Soak beans overnight and simmer in minimal amount of water
2.

Chop dried chillies and soak in boiling water
3.

Sauté onions, garlic and celery
4.

Add cumin to the kangaroo and brown the meat, stoking relentlessly
5.

Add chilli and beans (include liquid from beans)
6.

Add passata and tomato paste and simmer for as long as you feel like, taking care to reduce the liquid to an optimal minimum.
7.

Serve with baked potato, hearts of palm and a salad for the ladies.

Nutritional information

Nutritional analysis per serving (8 servings)

Energy 236kj
Fat Total 1g
Saturated Fat 0g
Protein 14g
Carbohydrate 46g
Sugar 10g
Sodium 519mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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