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Chilli Kanga

Prep Time5 minsCook Time15 mins

Chilli Kanga: Lean kangaroo mince complimented with mushrooms, brown rice, mixed vegetables and a mild chilli twist.

 1 kg Kangaroo mince
 3 cups Brown rice
 500 g Mixed peas, corn, capsicum
 35 g Old El Paso Chili spice mix
 400 g 4 Bean mix
 400 g Diced tomatoes
1

Place 3 cups of brown rice in a rice cooker or saucepan and add 6 cups of water (if in a saucepan bring to the boil and then allow to simmer for 10 minutes, checking the rice throughout).

2

Brown the kangaroo mince in a large pan.

3

Add the tomatoes and Chili mix and simmer for 5 minutes.

4

Add the 4 bean mix and vegetables and mix through.

5

Distribute the rice and mince mixture evenly into 4-8 seperate containers.

4 containers: 894 cal
5 containers: 716 cal
6 containers: 597 cal
7 containers: 512 cal
8 containers: 447 cal

Nutrition Facts

Servings 6


Amount Per Serving
Calories 597
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 85g29%
Protein 48.5g97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.