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Spicy Sausage Chilli

Spicy Sausage Chilli

with Homemade Tortilla Chips

Recipe Development Team
Recipe Development TeamPublished on February 21, 2017

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:
Sulphites
Cereals containing 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

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 traces of: Celery)

75

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

Cooking Instructions and Tips

Prep the Veggies
1

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.

Prep the Chilli
2

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.

Cook the Chilli
3

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.

Prep the Tortillas
4

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!).

Bake the chips
5

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!

Season and Serve
6

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!

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