Spicy Sausage Chilli

Name: Spicy Sausage Chilli with Homemade Tortilla Chips
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Leek; 1 Red Kidney Beans; 225 Pork Sausage Meat; 28 Red Wine Stock Paste; 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; 1 Green Pepper; 75 Low Fat Natural Yoghurt; 100 Water for the Sauce

with Homemade Tortilla Chips

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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!

Tags:

Spicy

Allergens:

Schwefeldioxide und Sulfite

•Gluten

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Leek

Red Kidney Beans

225

Pork Sausage Meat

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

Finely Chopped Tomatoes with Onion and Garlic

Chives

Ground Cumin

Garlic Clove**

Red Chilli

Smoked Paprika

Super Soft Tortillas with Whole Wheat

(Contains: Gluten)

Green Pepper

(May contain traces of: Sellerie)

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)643 kcal

Energy (kJ)2690 kJ

Fat25 g

of which saturates8 g

Carbohydrate61 g

of which sugars23 g

Protein39 g

Salt6.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Grill Pan

•Sieve

•Chopping Board

•Knife

•Baking Tray

•Bowl

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!