Mild Sausage Chilli
with Soured Cream
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?
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.
Ingredients
½
Red Kidney Beans
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
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
(Contains Milk)
75
Soured Cream
(Contains Milk)
1
Green Pepper
(May contain Celery)
Not included in your delivery
Water
300
Water for the Rice
Nutritional information
Utensils
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!
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