Slow-Cooked Kangaroo Chili with Native Spices

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty slow-cooked chili featuring lean kangaroo meat and a blend of native Australian spices for a bold, earthy flavor. This Australian-inspired slow-cooker recipe, ready in about 255 minutes, pairs kangaroo mince, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb kangaroo mince
• 2 tbsp olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 medium, diced red capsicum
• 14 oz canned diced tomatoes
• 1 can, 15 oz, drained and rinsed kidney beans
• 1 tsp ground wattleseed
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced large onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 lb kangaroo mince and cook, breaking up the meat with a spoon, until browned evenly, about 6-7 minutes.
3. Step 3: Stir in 1 diced red capsicum, 1 tsp ground wattleseed, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 tbsp chili powder, cooking for 2 minutes to release aromas.
4. Step 4: Transfer the mixture to a slow cooker and add 14 oz canned diced tomatoes, 1 can (15 oz) kidney beans (drained and rinsed), 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
5. Step 5: Cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens. Serve hot with your choice of toppings.