Ostrich Chilli

Ostrich Chilli

0 (0) | Be the first to rate

Select Below to Add Your Rating

This ostrich chilli recipe is a warming, satisfying blend of ostrich mince, red kidney beans, chilli and chopped tomatoes. The succulent flavours of the mince are brought out by Knorr Chicken Stock Pot, cumin, garlic and a hint of brown sugar.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 15 ml Olive oil
  • 1 Onion, chopped
  • 1 Clove crushed garlic
  • 400 g Ostrich mince
  • 400 g Tin red kidney beans, drained
  • 500 ml Boiling water
  • 1 Knorr Chicken Stock Pot
  • 15 ml Robertsons Cumin
  • 15 ml Cider vinegar
  • 15 ml Brown sugar
  • 400 g Tin chopped tomatoes


  • Heat the oil in a large frying pan. Add the onion and cook on medium heat for 4-5 minutes, until the onions start to soften. Add the garlic and cook for a further 3 minutes, until onion and garlic start to caramelize.
  • Add the ostrich mince and cook on medium heat for 5-7 minutes until the mince starts to brown, mix well, breaking the mince up with the back of a spoon. When the turkey is browned, increase the heat and add the kidney beans, water, Knorr Chicken Stock Pot, cumin, cider vinegar, sugar and tomatoes.
  • Bring to the boil and then simmer for 8-10 minutes on medium heat until the liquid starts to thicken.
  • Serve in individual bowls topped with a little sour cream and some sliced spring onions. Serve with boiled rice cooked according to packet directions.