Hi, this recipe is from BBC GoodFood's July 2021 Magazine, also accessible online here. This chilli was really tasty and everyone in my family enjoyed it. Although, my Dad thinks it could do with a bit more heat, as it was definitely a mild kid-friendly chilli. I agree, however, I think if we make it again, it won't be made any hotter as my sister wouldn't eat it. If you like things with more spice, try getting some spicy sausages to add to the chilli, in place of ketchup add sriracha or cook everything in chilli infused olive oil instead of neutral oil. My sister wasn't a fan of the peppers, but I thought it added a nice change in texture and obviously some vegetables, so if you aren't too keen, or are serving for people who don't like peppers, use red ones and chop them up really small, maybe even mash them up a bit with a hand blender and pretend they are tomatoes. This way, you will get a bit of an extra flavour, albeit not as strong, but still there. On the side, I served the chilli with some home-made tortilla chips, cheese and spinach, recipe below for tortilla chips. Also, you could wilt the spinach into the chilli instead of serving alongside. Enjoy!
While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
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| Smoky Sausage and Black Bean Chilli |
Dietary Info:
-Unsuitable for Vegetarians or Vegans {In place of the sausages, use a tin of chickpeas or lentils, a veggie sausage alternative, tofu chunks. If Vegetarian, you could fry some cubed paneer and use that}
-Dairy Free {Depending on what you're serving with}
-Gluten Free {Depending on what you're serving with}
-No Nuts
-Main Meal
SERVES: 4
PREP: 10mins COOK: 1hr
Ingredients:
-2tbsp vegetable oil {I used ground nut oil, really any neutral oil will do}
-8 sausages of your choice {I used pork sausages}
-1 large onion (red or white), finely chopped {I used white}
-2 peppers (red, orange or yellow, or a mixture), sliced {I used one red and one yellow}
-3 garlic cloves, crushed
-1tbsp smoked paprika
-1tsp ground coriander
-1tsp ground cumin
-1 heaped tbsp chipotle paste (optional) {I left this out}
-400g chopped tomatoes
-2tbsp ketchup
-400g can black beans, drained {I used kidney beans, any pulses will work fine}
-handful of coriander, leaves picked, to serve (optional)
-grated cheddar, natural yogurt or soured cream, and tortilla chips, jacket potatoes or rice, to serve {I served with tortilla wraps}
Method:
1: Heat half the oil in a large pan {I used a wok, but a saucepan will be fine as well. Try and avoid a shallow frying pan though} and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate. {Drain away the fat from the pan, but leave a little behind. You can then cook the vegetables in it instead of using extra oil}
2: Drizzle the rest of the oil {Or use enough of the juices leftover from cooking the sausages, it gives the veg extra flavour as well} into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened. {Season with salt and pepper}
3: Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a can-ful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick. {I added another 1/2 a can of water, you could also use stock, if you prefer}
4: Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. {Put wraps in the oven} Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.
My Home-Made Tortilla Chips Recipe:
Ingredients:
- 1 wrap per person
-any oil, I used ground nut oil
-salt and pepper
-any additional spices you want on your crisps
Method:
1: Preheat the oven to 180℃ / 160℃ fan.
2: Cut the wrap into 1/8's and place on numerous baking tray.
3: Brush with oil, sprinkle with seasoning and bake in a hot oven for 5-10mins, until crisp.
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