Saturday, 20 June 2015

Sausage and Chicken Bean Chilli

Ok so not strictly Mexican, I did have some mojito sausages that needed using and I was looking for something Mexican to do with them. I adapted the recipe quite a lot to make it more filling and to use fresh ingredients instead of frozen. 

Sausage and Chicken Bean Chilli (adapted from Sainsburys)
(Serves 4)

4 sausages
1 tbsp  oil
2 chicken breasts, cut into chunks
1 large onion, chopped
2 garlic cloves, chopped
2 peppers, chopped
200g black beans
390g chopped tomatoes
2 tbsp spicy chipotle chilli paste
100g frozen sweetcorn

Preheat the grill to medium and grill the sausages to pack instructions for 15-20 minutes, turning frequently until golden and cooked through. Remove and slice on the diagonal.

Meanwhile, heat the oil in a deep frying pan over a high heat and cook the chicken until golden brown. Remove from the pan and turn the heat down to medium. Add the chopped onion and garlic, and cook, stirring occasionally, for 3-5 mins until the onions are turning golden. Add the peppers and cook for 2 mins.

Add the chicken, black beans, chopped tomatoes, chipotle paste and sweetcorn to the onions in the frying pan, bring to a gentle simmer and cook for 10 mins. Just before serving slice the cooked sausage and add to the pan.

Serve the chilli with rice and a sprinkling of the grated cheese if you wish.

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