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Ostrich Chilli

Ostrich Chilli

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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.



15 ml olive oil
1 onion, chopped
1 clove garlic, crushed
400 g ostrich mince
400 g tin 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 tomatoes, chopped

Preparation method

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 ostrich is browned, increase the heat and and add the kidney beans, water, Knorr Chicken Stock Pot, Robertsons 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.


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