Sausage and Bean Chilli

a) While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the sausage meat and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Meanwhile, drain and rinse the mixed beans in a sieve.
b) Halve the chilli lengthways, deseed, then thinly slice (see ingredients for amount).

a) When the sausage meat is browned, add the Mexican style spice mix and cook for 1 min.
b) Stir in the chopped tomatoes, a pinch of sugar (if you have any) and the chicken stock paste.
c) Simmer until the mixture is thickened and the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

a) Stir the beans into the chilli and simmer until piping hot, 1 min.
b) Taste and add salt and pepper if needed. Add a splash of water if it's a little dry.