eCook Meal
Ostrich Chilli Con Carne
with roasted pumpkin & coriander-crema
A saucy, satisfying classic gets a gorgeous revamp with ostrich mince, stewed in a rich sauce of tomato and kidney beans with BBQ sauce. Served with roasted pumpkin, finished off with dollops of coriander-crema. Sprinkled with chopped parsley and fresh chilli. Yeow!
Serving guide
Choose your portion size.
LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DA Chilli
Dilute the stock with 65ml of boiling water and set aside. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft, shifting occasionally. Add the sliced Chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, diluted stock and bring to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally to stop it from sticking.
ALMOST…
When the Chilli has 3-4 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the Chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped Parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!
LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DA Chilli
Dilute the stock with 100ml of boiling water and set aside. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft, shifting occasionally. Add the sliced Chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, diluted stock and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally to stop it from sticking.
ALMOST…
When the Chilli has 4-5 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the Chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped Parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!
LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DA Chilli
Dilute the stock with 125ml of boiling water and set aside. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft, shifting occasionally. Add the sliced Chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, diluted stock and bring to a simmer. Lower the heat and cook for 15-20 minutes until reduced and thickened, stirring occasionally to stop it from sticking.
ALMOST…
When the Chilli has 5-7 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the Chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped Parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!
LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DA Chilli
Dilute the stock with 150ml of boiling water and set aside. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft, shifting occasionally. Add the sliced Chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, diluted stock and bring to a simmer. Lower the heat and cook for 15-20 minutes until reduced and thickened, stirring occasionally to stop it from sticking.
ALMOST…
When the Chilli has 5-7 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the Chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped Parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R282.41
for 4 servings · R70.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pesto Princess Coriander & Chilli Pesto needs 40 mlCold Pressed Pineapple, Ginger and Chilli Shot 100 ml 100 ml at R28.99 · 40% of packR11.60
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
-
Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
BBQ Sauce needs 120 mlClark's Kitchen Sweet and Smokey BBQ Sauce 375 ml 375 ml at R48.99 · 32% of packR15.68
-
Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Chilli Con Carne?
The preparation time for Ostrich Chilli Con Carne with roasted pumpkin & coriander-crema is between 20 and 35 minutes.
What is the total time required to make Ostrich Chilli Con Carne with roasted pumpkin & coriander-crema?
The total time required to make Ostrich Chilli Con Carne with roasted pumpkin & coriander-crema is between 40 and 55 minutes.
How many servings does Ostrich Chilli Con Carne provide?
4 servings
What are the main ingredients in Ostrich Chilli Con Carne?
BBQ Sauce, Beef, Beef Stock, Chilli, Creme Fraiche, Kidney Beans, NOMU Cajun Rub, Onion, Ostrich, Ostrich Mince, Parsley, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Tomato
What is the nutritional information of Ostrich Chilli Con Carne?
Calories: 829, Carbs: 64 grams, Fat: grams, Protein: 49.8 grams, Sugar: 23.2 grams, Salt: 1378 grams
How do I prepare Ostrich Chilli Con Carne?
MIGHTY SPICY: Pile up the chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef! DA CHILLI: Dilute the stock with 100ml of boiling water and set aside. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add the sliced chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, diluted stock and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally to stop it from sticking. LET’S GET GOING: Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ALMOST…: When the chilli has 4-5 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
What should be prepared from my kitchen to make Ostrich Chilli Con Carne?
BBQ Sauce, Beef, Beef Stock, Chilli, Creme Fraiche, Kidney Beans, NOMU Cajun Rub, Onion, Ostrich, Ostrich Mince, Parsley, Pesto Princess Coriander & Chilli Pesto, Pumpkin Chunks, Tomato
How many calories does Ostrich Chilli Con Carne have?
829 calories
How much fat content does Ostrich Chilli Con Carne have?
grams