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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
Calorie Smart
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
DifficultyMedium

Ingredients

serving amount

1

Leek

1

Garlic Clove

1

Red Pepper

½

Chives

4

Spicy Sausage

(Contains: Sulphites, Cereals containing gluten)

1.5

Smoked Paprika

1.5

Cumin

1

Chopped Tomatoes

1

Beef Stock Pot

2

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

1

Greek Style Natural Yoghurt

(Contains: Milk)

1

Red Kidney Beans

Not included in your delivery

100

Water

Nutritional information

Energy (kJ)2979 kJ
Energy (kcal)712 kcal
Fat35 g
of which saturates12 g
Carbohydrate51 g
of which sugars20 g
Protein41 g
Salt7.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Chopping Board
Knife
Grill Pan
Sieve
Baking Tray
Bowl

Cooking Instructions and Tips

Prep the Veggies
1

Preheat the oven to 200°C. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and chop into 1cm pieces. Chop the chives into ½cm pieces. TIP: Use scissors to do this if you want!

Prep the Chilli
2

Put a large frying pan on medium-high heat with a drizzle of oil. Add the leek and red pepper. Cook for 5 mins until soft. TIP: Don't worry if they colour slightly, this will just add to the flavour! Slice open the sausage, remove the meat and discard the skin. Break the sausage meat into 2cm chunks. Drain and rinse the kidney beans in a sieve.

Cook the Chilli
3

Once the pepper is soft, add the sausage meat. Cook until browned, 5 mins. Use a spoon to break it up while it cooks. Add a pinch of salt and black pepper. Add the garlic, smoked paprika and ground cumin. Cook for 1 minute more. Pour in the diced tomatoes and water (amount specified in the ingredient list). Stir in the beef stock pot (make sure it dissolves), then add the kidney beans. Cook until thick, 10-12 mins.

Prep the Tortilla
4

While the chilli cooks, make the tortilla chips! 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!). TIP: You can use kitchen scissors to cut the tortillas if you like!

Bake the Chips
5

Place the tortilla chips on a lined baking tray in a single layer and drizzle over some olive oil. Sprinkle over a pinch of salt and a grind of black pepper. Pop on the top shelf of your oven for 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 black pepper if necessary. Serve the sausage chilli in bowls with a spoonful of yoghurt on top and a sprinkling of chives. Place the tortilla chips on the side of the bowl (for scooping purposes) and enjoy!

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