Serving size

1 person 2 people 4 people

Ingredients

1 onion (use half)
2 garlic clove
1 pepper (use half)
10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
1 unwaxed lime (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
1 tbsp chipotle chilli paste (use a quarter)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
15ml hot honey (use half)

(honey, chilli extract)
1 tsp ground cumin (use half)
140g British venison mince
230g black beans (use half)

(Rehydrated black beans, water, salt.)
1 handful of fresh coriander (use half)
1 orange (use half)

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Ingredients

1 pepper
10g roasted peanuts (Peanuts, Nuts, Sesame)
1 unwaxed lime
200g passata

(tomatoes, salt, citric acid)
1 tbsp chipotle chilli paste (use half)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
15ml hot honey

(honey, chilli extract)
1 tsp ground cumin
280g British venison mince
230g black beans

(Rehydrated black beans, water, salt.)
1 handful of fresh coriander
1 orange
2 garlic clove
1 onion

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

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Ready in 20 High protein 1/3 daily fibre 5 of 5 a day New Low sat fat Nutrient dense Smaller portion

Chipotle Venison Stew with Black Beans, Orange Salsa & Peanuts

Prep time: 15 mins

Total time: 20 mins

Cuisine: Mexican

Food group: Beef

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Finely dice the onion. Dice the pepper into 2cm chunks
Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the venison mince, three-quarters of the onion and the pepper and cook for 5 mins, breaking up the mince with a wooden spoon. Season with salt and pepper
Finely chop or crush the garlic. Drain and rinse the beans

Add the garlic, cumin, hot honey and the half pack of chipotle paste (add less for less heat) and cook for 1 min, until fragrant
Stir the beans, passata, and 100ml water (50ml for 1 person) into the pan and simmer for 5-6 mins, until the sauce has reduced slightly. Season to taste

Peel the orange (including the pith) and dice into 1cm chunks . Roughly chop the coriander and peanuts. Quarter the lime
In the small bowl, combine the remaining onion, the orange, peanuts, half the coriander and the juice of half the lime. Season with a generous pinch of salt and pepper

Share the venison stew between bowls, topped with the orange peanut salsa. Scatter with the remaining coriander and serve with the remaining lime wedges to finish