Sausage Chilli

Peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Drain and rinse the black beans in a sieve. Heat a splash of oil in a saucepan over medium heat. Add the onion and pepper. Stir and cook until softened, 3-4 mins. Add the remaining Mexican spice, the chopped tomatoes and half the stock powder. Simmer until the sauce is thick and tomatoey, 10-12 mins.

Boil the water (see ingredients list for amount) in a saucepan over high heat. When boiling, stir in the bulgur wheat and remaining stock powder. Bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Roughly chop the coriander (stalks and all). Zest, then halve the lime. Chop the vine tomatoes into small chunks and pop in a bowl. Stir in half the lime zest and then add a good squeeze of juice. Add half the black beans and half the coriander. Dress with olive oil and stir together. Keep the salsa refrigerated for tomorrow’s lunch. TIP: We will add salt tomorrow to stop the salsa getting soggy!

Stir the remaining black beans into the sauce and heat until piping hot. Remove the cooked meats from the grill. Chop the sausages into bite sized pieces. Set chicken to one side for lunch. Stir the sausage into the sauce with the remaining coriander. Fluff the bulgur up with a fork and stir in half the remaining lime zest and a squeeze of juice. Share between your bowls topped with the sausage chilli. Enjoy!