Venison and black bean chilli

  • Prep time 10 mins
  • Cook time 1 hrs 20 mins
  • Serves 4


500g venison mince

1 x 400g tin black beans

1 large onion, peeled and sliced

3 cloves garlic minced

2 tbsp tomato puree

2 x 400g tins plum tomatoes

1 tsp chilli powder or flakes

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

250ml beef or vegetable stock

2tbsp Halen Mon smoked water (optional)


To Start

Heat 2 tablespoons of vegetable oil in a large pan and fry the onion until soft. Add the venison mince and cook until browned all over, breaking it up with a spoon. Add the garlic and spices and cook for a few minutes.


Add the tomatoes, puree and stock and simmer for 45 minutes. Then add the beans and cook for a further 15 minutes until the sauce has reduced. Add the smoked water and mix.

To serve

Spoon into large bowls or plates and serve with rice and soured cream.