Mixed Bean and Pork Chilli

Peel and cut the red onion lengthways through the root. Finely slice into half moon shapes. Drain and rinse the mixed beans.

Heat a splash of oil in a frying pan on medium-high heat. Once hot, cut open the sausage, remove the meat and discard the skin. Cook your sausage meat until brown. Tip: Break it up with a fork as you go. Once your meat has browned, transfer from the pan to a plate, cover with tinfoil and keep to one side.

Heat a splash of oil in the same pan on medium-low heat. Once hot, add your onion with a pinch of salt and pepper. Stir your onion and place a lid on the pan. After 5 mins, take the lid off and add the cumin.

After 1 minute, add the chopped tomatoes and turn the heat up to medium. Tip: If you have any sugar, add a pinch now. This is the base for your chilli!

Add your beans, the tomato purée and the vegetable stock pot. Finally add back your sausage meat and chipotle paste. Simmer for a few mins to heat through your sausage meat and allow your chilli to thicken.

Zest and juice the lime and mix a pinch of your zest and a dash of 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.