About this recipe:A wonderful change to the classic chilli con carne. Minced duck is simmered with beans, sweetcorn and peppers in a well-seasoned tomato sauce. Enjoy with rice, corn bread or over jacket potatoes.
Serves: 4 - 6
2 tablespoons vegetable oil
2 medium red onions, chopped and some sliced for garnish
1 medium red pepper, seeded and diced
1 medium green pepper, seeded and diced
3 sticks celery, thinly sliced
500g minced duck
4 cloves garlic, finely chopped
1 teaspoon mild chilli powder
7 green and red tomatoes, finely chopped
1 (400g) tin pinto or kidney beans, rinsed and drained
1 1/2 teaspoons dried oregano
275g sweetcorn, fresh, tinned or frozen
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat a large pot over high heat and add the oil. Swirl the pot so that the oil evenly coats the bottom.
When the oil is hot, add the onion, red pepper, green pepper, celery and duck. 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 the boil, then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
Add the sweetcorn, stir to combine and cook 10 minutes more. Serve.
If unavailable, simply blitz duck meat in a food processor until finely chopped.