Venison Chilli with Kidney Beans
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Ingredients
- 500 g venison mince
- 400 g kidney beans
- 1 onion
- 300 g tomato passata
- 1 tsp ground cumin
- 0.5 tsp chilli powder
- 250 g rice
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 41.8 g
- Carbohydrate
- 71.2 g
- of which sugars
- 6.1 g
- Fat
- 6.3 g
- of which saturates
- 2.2 g
- Fibre
- 8.9 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Meanwhile, brown the venison mince in a large pan over a high heat until no pink remains, breaking it up as it cooks.
- 3
Add the chopped onion and cook for 6 minutes until softened.
- 4
Stir in the ground cumin and chilli powder and cook for 1 minute.
- 5
Drain and rinse the kidney beans and add to the pan with the tomato passata.
- 6
Bring to a simmer and cook for 15 minutes until thickened.
- 7
Season to taste and serve with the rice.
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