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Quick chilli with creamy chive crushed potatoes

Contains pork – recipe is for non-Muslims only
Make comfort in a pot with this tasty and warming recipe, perfect for rainy evenings

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 547
  • Carbohydrates 80
  • Saturated Fat 4
  • Sugar 19
  • Protein 31
  • Fat 14
  • Fibre 11
  • Salt 1.84

Nutrition per serving

  • Calories 547
  • Carbohydrates 80
  • Saturated Fat 4
  • Sugar 19
  • Protein 31
  • Fat 14
  • Fibre 11
  • Salt 1.84

Ingredients

  • 454g pack reduced-fat pork sausage
  • 2 tsp vegetable oil
  • 1kg new potatoes, skins on, thickly sliced
  • 2 red pepper, deseeded and sliced
  • 2 garlic clove, crushed
  • 1 tsp each ground coriander, chilli powder and ground cumin
  • 400g can red kidney beans in water, rinsed and drained
  • 2 x 400g cans chopped tomatoes with herbs
  • 2 tsp caster sugar
  • 5 tbsp 0% fat Greek yogurt
  • 20g pack chive, snipped

Tip

Making it different
BBQ sausage & bean pot. Fry the whole sausages with 6 chopped bacon rashers and 1 chopped onion in a little oil for 5-8 mins. Add 2 x 400g cans mixed beans, a 400g can chopped tomatoes with herbs, the sugar and chilli powder. Simmer for 8 mins, or until cooked through. Serve with the mash.

Method

  1. Squeeze 3 balls of meat from each sausage, then fry in the oil for 5 mins until golden. While they cook, put the potatoes on to boil for 10 mins until tender. Add the peppers to the pan, then fry for 4 mins more. Tip in the garlic and spices, fry for 1 min, then add the beans, tomatoes and sugar. Simmer for 5 mins until saucy and the meatballs are cooked.

  2. Drain the potatoes, then crush with a masher. Fold through the yogurt and chives, loosen with a splash of water, then serve with the chilli. Top with a dollop more yogurt and sprinkling of chives, if you like.

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