Black Bean Chilli

Peel and cut the onion lengthways through the root. Finely slice half the onion.

Heat 2 tsp of olive oil in a frying pan on medium-high heat. Once hot, open the sausage and remove the meat. Discard the skins and cook the sausage meat until browned off. Tip: Break it up with a fork as you go and keep to the side once cooked.

Heat 1 tbsp of olive oil in a separate pan on medium-low heat. Once hot, add the onion with ¼ tsp of salt and some pepper. Stir the onions and place a lid on the pan. After 5 mins, take the lid off the pan and add the cumin.

After 1 minute, add the chopped tomatoes and turn the heat to medium. Tip: If you have any sugar in the cupboard, add ½ tsp now.

Drain and rinse the mixed beans and add them in. Add the tomato purée and half vegetable stock pot. Lastly, add the sausage meat and chipotle paste- go carefully, it’s hot!

Zest half the lime and mix a pinch of the zest and a squeeze of the juice into the sour cream. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.