Spicy Sausage Chilli
with Homemade Tortilla Chips
At the Fresh Farm, we like to help you pack as much flavour as possible into your cooking in as short a time as possible. One trick for achieving this is to use sausage meat as it's already well seasoned and packed with delicious herbs and spices. Savoury and time saver-y! You're welcome!
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
1
Leek
1
Red Kidney Beans
225
Pork Sausage Meat
28
Red Wine Stock Paste
(Contains Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Chives
1
Ground Cumin
1
Garlic Clove
½
Red Chilli
1
Smoked Paprika
2
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Green Pepper
(May contain Celery)
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into small pieces. Finely chop the chives. Tip: Use scissors to make this easier! Halve the chilli lengthways, deseed then finely chop.
Heat a frying pan on medium-high heat with a splash of oil. Add the leek and pepper. Stir and cook until soft, 5-6 mins. Tip: Don't worry if they colour slightly, this will just add to the flavour! Meanwhile, drain and rinse the kidney beans in a sieve.
Once the veg are soft, add the sausage meat. Cook until browned, 5-6 mins, using a spoon to break it up as it cooks. Season with salt and pepper. Add the garlic, chilli (add as much or as little as you like), smoked paprika and ground cumin. Cook for 1 minute more. Pour in the finely chopped tomatoes, water (see ingredients for amount) and kidney beans. Stir in the red wine stock pot to dissolve. Simmer until thick, 10-12 mins.
While the chilli cooks, make the tortilla chips! Using some scissors, cut each tortilla into eight triangles (we used one tortilla per person but if you want to use two per person, that's fine - you have enough!).
Place the chips on a baking tray in a single layer and drizzle over some oil. Season with salt and pepper. Bake on the top shelf of your oven until golden, 4-5 mins. Tip: Keep an eye on them to make sure they don't burn!
Taste the chilli and add more salt and pepper if necessary. Serve the sausage chilli in bowls with a spoonful of yogurt on top and a sprinkling of chives. Place the tortilla chips on the side of the bowl (for scooping purposes). Enjoy!
