Smoky sausage chilli

Smoky sausage chilli
  • Serves icon Makes enough for two meals for 4 people
  • Time icon Hands-on time 20 min, simmering time 45 min

We’ve doubled the quantities of this sensational smoky sausage chilli so you can eat half now and freeze the other half for another meal.

Nutrition: per serving

Calories
416kcals
Fat
28.8g (9.7g saturated)
Protein
14.3g
Carbohydrates
21.6g (14.2g sugars)
Fibre
6.7g
Salt
1.4g
Calories
416kcals
Fat
28.8g (9.7g saturated)
Protein
14.3g
Carbohydrates
21.6g (14.2g sugars)
Fibre
6.7g
Salt
1.4g

Ingredients

  • Oil for frying
  • 4 carrots, chopped
  • 
4 celery sticks, chopped
  • 
4 garlic cloves, crushed
  • 2 bay leaves
  • 
2 tsp ground cumin
  • 2 tsp ground coriander
  • 90g chipotle paste
  • 
12 free-range pork sausages, cut into chunks
  • 3 x 400g cans chopped tomatoes
  • Steamed basmati rice, 1 sliced
 red chilli, fresh coriander leaves, soured cream, lime wedges and tortilla chips to serve

You’ll also need… 


  • Flameproof lidded casserole

Method

  1. Heat a glug of oil in the casserole over a medium heat. Add the carrots, celery, garlic and bay leaves, then fry for 10 minutes until the vegetables are starting to soften. Add the cumin, coriander and chipotle paste, then cook for 2-3 minutes.
  2. Add the sausages and fry for 
5 minutes (there’s no need to fully brown them), then add the chopped tomatoes and 150ml water. Season with black pepper, then bring to a simmer, put the lid on and cook for 45 minutes until the sausages are cooked through and the sauce is flavoursome – if the sauce is a little too thick for your liking, add a 
splash of water.
  3. Transfer a third of the chilli to 
a freezerproof container and allow 
to cool, then freeze (see box, top of page opposite). Serve the remaining chilli with steamed rice, fresh red chilli, fresh coriander leaves, lime wedges and tortilla chips if you like.

delicious. tips

  1. If you like spice, add a chopped fresh chilli with the vegetables or a tablespoon of chilli flakes in step 1.

  2. Make the chilli up to 48 hours in advance. Cool, cover and store in the fridge (or freeze).

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