INGREDIENTS
- 2 tablespoons vegetable oil
- 2 medium red onions, chopped and some sliced for garnish
- 1 medium red capsicum, seeded and diced
- 1 medium green capsicum, seeded and diced
- 3 celery stalks, thinly sliced
- 500g entok or duck mince
- 4 cloves of garlic, minced
- 1 teaspoon mild chilli powder
- 7 green and red tomatoes, finely chopped
- 1 tin (400g) pinto or red kidney beans, drained
- 1 1/2 tsp. dried oregano
- 280g corn, fresh, tinned or frozen
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DIRECTIONS
- Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
- When the oil is hot, add the onion, red capsicum, green capsicum, celery, and duck mince. Cook, stirring often, until the mince has lost its pinkness and is cooked through - about 2 minutes.
- Add the garlic and cook 1 minute.
- Add the chilli powder and cook, stirring continuously, for 1 minute.
- Add the tomatoes, beans, oregano, and salt and stir well to combine.
- Bring the chilli to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
- Add the corn, stir to combine, and cook 10 minutes more. Serve.
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