Mild Sausage Chilli

Name: Mild Sausage Chilli with Soured Cream
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: ½ Red Kidney Beans; 225 Pork Sausage Meat; 1 Chicken Stock Powder; 150 Basmati Rice; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Chives**; ½ Red Chilli**; 1 Smoked Paprika; 30 Mature Cheddar Cheese**; 75 Soured Cream**; 1 Green Pepper**; Water; 300 Water for the Rice

with Soured Cream

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Here at the Fresh Farm we're big fans of beans. They’re delicious but also a good source of fibre. 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 of the people, all of the time?

Allergens:

Schwefeldioxide und Sulfite

•Gluten

•Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Red Kidney Beans

225

Pork Sausage Meat

Chicken Stock Powder

150

Basmati Rice

Finely Chopped Tomatoes with Onion and Garlic

Chives**

Red Chilli**

Smoked Paprika

Mature Cheddar Cheese**

Soured Cream**

Green Pepper**

Not included in your delivery

Water

300

Water for the Rice

Nutritional information

Energy (kcal)830 kcal

Energy (kJ)3473 kJ

Fat35 g

of which saturates16 g

Carbohydrate88 g

of which sugars16 g

Protein38 g

Salt4.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Spoon

•Medium Saucepan

•Lid

•Strainer

•Chopping Board

•Grater

•Knife

•Grill Pan

•Bowl

•Baking Tray

Instructions

Pour the water for the rice (see ingredients for amount) into a saucepan, add 0.25 tsp of salt and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces. Finely chop the chives (or use scissors if you like!). Grate the cheese. Halve the chilli lengthways, de-seed and finely slice. Tip: Leave the chilli out if you don't like heat. Drain and rinse the kidney beans in a sieve.

Heat a drizzle of oil in a frying pan over medium heat. Once hot, add the sausage meat and cook until browned, 5-6 mins. Use a wooden spoon to break it up while it cooks. Season with salt and pepper. Add the pepper to the pan and cook, stirring, until it starts to soften, another 4-5 mins.

Add the smoked paprika, finely chopped tomatoes, chicken stock powder and water (see ingredients for amount) to the pan. Stir to dissolve the stock powder. Bring to the boil, reduce the heat and simmer until thickened, 10-12 mins.

Meanwhile, put the sour cream in a small bowl and stir in half the chives. Season with salt and pepper.

Taste the chilli and add more salt and pepper if needed. Add the kidney beans and bring back to a simmer. Tip: If there are any bean-haters, keep some of the chilli bean-free. 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. Enjoy!