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Chili Con Kanga With Avocado, Lime and Coriander Salsa

Sadly this isn’t one of my better examples of photography! I’ve been waiting all year to post this recipe.  Chili con Kanga is good on its own, but this time of year there is a little window of time when avocados, limes and coriander are all in season together, and the salsa with it makes it sensational.

I always make a great big pot of this when I make it, and we have it for dinners and lunches several times.  It will serve six or eight people for dinner easily, or you can freeze it or keep it in the fridge for several meals.  Or, you can halve the recipe.

Less red meat and more vegetables is a good idea, for health, environment, and hip pocket reasons.  And less factory farmed meat and more wild harvested, free range, organic meat is a good idea for the same reasons.  This combines both.

The Recipe:

Cook 400 grams dry beans till they are soft.  I soak them first and use a pressure cooker so they cook quickly.  The post about Bean Basics has my basic bean cooking method.  I don’t think it matters what kind.  They all add a different character to the dish, but they all seem to be good in their own way.

Brown 1 kg kangaroo mince in a little olive oil in a heavy pan.

In a big pot, saute together:

  • 4 onions (chopped)
  • 6 garlic (chopped)
  • 6 chilis (more or less, depending on how hot the chilis are and how hot you like it)
  • 3 teaspoons cumin seeds
  • 2 teaspoons smoky paprika
  • 1 capsicum (chopped)
  • 6 carrots (chopped)

Add the browned kangaroo mince and the beans, along with:

  • 1 heaped tablespoon chopped fresh oregano (or a good teaspoon of dried)
  • 5 fresh bay leaves
  • 1 kilogram chopped tomatoes  (or a big jar of passata)
  • 2 big tablespoons tomato paste (leave out if you use passata)
  • 1 dessertspoon treacle (or brown sugar)
  • 2 cups of water
  • a good grinding of black pepper, and salt to taste

Simmer for half an hour or so until it reaches the right consistency.

Avocado, Lime and Coriander Salsa

Mash together:

  • An avocado
  • Juice of a lime
  • a big handful of coriander leaves, chopped fine
  • salt to taste

Serve the chili in bowls topped with a good dollop of avocado salsa, and, if you like, some warm tortillas to mop up with.


{ 8 comments… add one }
  • kim April 27, 2012, 7:11 pm

    Thanks for this post. I am just learning to cook with beans and it is great to have a recipe like this ready to go.

  • Liz April 28, 2012, 5:15 pm

    I prefer my chilli without meat but otherwise the recipe looks delicious. What’s your secret for getting coriander to grow well at this time of year – the only time it grows well for me is in winter?

  • Linda April 28, 2012, 5:34 pm

    Hi Liz, mine doesn’t do well over summer either. I plant culantro (Mexican coriander) in spring to see me through summer. But I can plant coriander after the solstice, as soon as the days start shortening, and if I can give it a really cruisy run it doesn’t bolt. After the beginning of February the days start really shortening and it does ok. Now is about the earliest I can actually start getting more than garnish quantities to harvest. I’ll have plenty through until spring, when it will all bolt to seed.

  • Allana April 28, 2012, 6:00 pm

    Thanks Linda, will be making a batch of this very soon…. sounds delish 🙂

  • Allana May 1, 2012, 5:04 pm

    Made it last night! Loved it – thanks!! 🙂

  • Jane Robinson July 16, 2013, 3:18 pm

    I just wanted to let you know how much we enjoyed this recipe. I bought a kilo kanga mince last week. Half was used to make your super easy Moroccan style mince and the remaining half for the chilli con kanga with salsa. Both meals were delicious and each was more than enough to feed my family of 3 for 2 nights. Tonight I am using the left over chilli con kanga as a pasty filling. This will be our third meal from 500g of mince! I am look forward to trying your other recipes. Many thanks, Jane

  • Meg March 6, 2014, 11:03 am

    Thanks, Linda, for this recipe. I made it to recipe (approx) the first time, but last night added a few things, with accolades from the diners.

    First, when I browned the mince, I put in the cumin seeds, then about half way through put in the minced garlic. It stops the kitchen getting that “smell” that kanga mince can give when cooking. It also means that the garlic stays moist and the tastes get to sit in the meat a bit longer. I didn’t add the paprika, put that with the onions…

    I had a cup or so of no preservative added red wine that had been sitting too long. I also added some dark chocolate and tamari, because I was feeling like it was missing some low tone tastes. It coloured it up a bit, too. I also put in a few mushrooms, which also helped the colour a bit. I probably doubled the red pepper count too, for looks.

    I served it over corn couscous.

    (I used to make chilli with tofu [frozen, then squeezed out, marinated in peanut butter, onion and garlic powder and tomato and fried like “real mince”]).

  • Linda March 6, 2014, 12:19 pm

    I love the sound of that, specially the dark chocolate and tamari – can imagine that working really wel..

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