1 tbsp sunflower oil
1 onion, diced
1 red pepper, deseeded and diced
2 cloves garlic, crushed
300g pack British venison mince
2 tbsp Cooks’ Ingredients Trio Of Chilli Paste
1 tsp sweet smoked paprika
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
10g 70% cocoa dark chocolate
¼ x 28g pack coriander, roughly chopped
2 x 250g packs microwaveable wholegrain rice
100g fat-free Greek yogurt


1. Heat the oil in a frying or sauté pan over a medium heat. Add the onion and red pepper and fry for 5 minutes until soft. Add the garlic and fry for 2 more minutes, then add the venison, season and fry for 3 minutes, breaking up the mince with a wooden spoon.

2. Stir in the chilli paste and paprika and fry for another 2 minutes, then tip in the tomatoes. Half fill the can with water and add to the pan. Simmer for 10 minutes, then stir in the kidney beans and simmer for 10 minutes more. Take off the heat and stir in the chocolate. Set aside for 5 minutes to allow the chocolate to melt. 

3. Give the chilli a stir and sprinkle with the coriander. Serve with the rice and a spoonful of yogurt.

Cook’s tipThe chocolate adds depth to the chilli and works well with the slightly gamey flavour of the venison. You could replace it with a drizzle of honey to balance the spice of the chilli paste and the acidity of the chopped tomatoes. 


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