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

Nutrition per serving

kcal 547
fat 14g
saturates 4g
carbs 80g
sugars 19g
fibre 11g
protein 31g
salt 1.84g

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

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.
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.