Here at the Fresh Farm we're big fans of beans. They’re delicious but also a good source of fibre and protein. However, we’re aware that not all children feel quite so positively about pulses. So, for today's chilli recipe we're only adding them at the end. Leave them out for those who don't approve. Who says you can't please all the people, all the time?
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Pork Sausage(ContainsSulphites, Cereals containing gluten)
Red Kidney Beans
Super Soft Tortilla with Whole Wheat(ContainsCereals containing gluten)
Finely Chopped Tomatoes with Onion and Garlic
Chicken Stock Pot
Water for the Rice
Preheat your oven to 220°C. Pour the water (amount specified in the ingredient list) into a large saucepan and bring to the boil. Add the rice, stir and cover with a lid. Reduce the heat to medium and cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam and stay nice and warm whilst you get on with everything else.
Halve, then remove the core from the red pepper and chop into 1cm chunks. Finely chop the chives (or use scissors if you like!). Grate the cheddar cheese. Halve the red chilli lengthways, deseed and finely slice. TIP: Leave the chilli out if you don't like heat. Slice open the sausage, remove the meat and put to one side. Drain and rinse the kidney beans in a colander. Cut each tortilla into eight triangles.
Put a drizzle of oil in a frying pan over medium heat. Once hot, add the sausage meat and cook until browned, 5 mins. Use a wooden spoon to break it up while it cooks. Season with salt and black pepper. Add the red pepper to the pan and cook, stirring, until it starts to soften, another 5 mins.
Add the smoked paprika, diced tomatoes with onion and garlic, chicken stock pot and water (amount specified in the ingredient list) to the pan. Stir to dissolve the stock pot. Bring to the boil, reduce the heat and simmer until thickened, 10-12 mins.
Place the tortilla triangles on a lined baking tray in a single layer and drizzle over a little oil. Season with salt and black pepper. Pop on the top shelf of your oven and bake until golden and crisp, 4-5 mins. TIP: Keep an eye on them to make sure they don't burn! Meanwhile, put the sour cream in a small bowl and stir in half the chives. TIP: If the kids aren't so keen on chives, leave half of the sour cream plain.
Taste the chilli and add more salt and black pepper if needed. Add the kidney beans and bring back to a simmer. TIP: If there are bean-haters, keep some without. Serve the rice and chilli in bowls with a dollop of sour cream, a sprinkling of the remaining chives and some sliced red chilli (for the adults). Sprinkle over the cheese and add some tortilla chips for scooping purposes. Enjoy!