The BBC Good Food logo
Smoky sausage & black bean chilli in a bowl with tortilla chips

Smoky sausage & black bean chilli

By
A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Gather round the campfire and serve this chilli one-pot with tortilla chips for scooping up the smoky beans and sausages. Or, enjoy with a jacket potato or rice

  • Freezable
Nutrition: Per serving
HighlightNutrientUnit
kcal456
fat26g
saturates7g
carbs31g
sugars14g
high infibre11g
protein19g
salt1.5g
Advertisement

Ingredients

  • 2 tbsp vegetable oil
  • 8 sausages of your choice
  • 1 large onion (red or white), finely chopped
  • 2 peppers (red, orange or yellow, or a mixture), sliced
  • 3 garlic cloves, crushed
  • 1 tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 heaped tbsp chipotle paste (optional)
  • 400g chopped tomatoes
  • 2 tbsp ketchup
  • 400g can black beans, drained
  • handful of coriander, leaves picked, to serve (optional)
  • grated cheddar, natural yogurt or soured cream, and tortilla chips, jacket potatoes or rice, to serve

Method

  • STEP 1

    Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.

  • STEP 2

    Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.

  • STEP 3

    Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful 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.

  • STEP 4

    Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. 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.

Goes well with

Recipe from Good Food magazine, July 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content