HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Sausage Chilli
Spicy Sausage Chilli

Spicy Sausage Chilli

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!

Allergens:Cereals containing glutenSulphitesMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

1 bunch(es)


225 grams

Pork Sausage Meat

(ContainsCereals containing gluten, Sulphites)

1 tin(s)

Red Kidney Beans

1 pot(s)

Smoked Paprika

1 pot(s)


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Paste


2 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

75 grams

Greek Style Natural Yoghurt


½ unit(s)

Red Chilli

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2690 kJ
Energy (kcal)643 kcal
Fat25.0 g
of which saturates8.0 g
Carbohydrate61 g
of which sugars23.0 g
Protein39 g
Salt6.57 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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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!