Revisited Chili with Chipolata Sausages

Ingredients

• 2 tbsp olive oil
• 1 piece onion
• 3 cloves garlic clove
• 2 pieces fresh bird's eye chili
• 1 piece red bell pepper
• 400 g canned crushed tomatoes
• 1 tbsp tomato paste
• 240 g canned kidney beans (drained)
• 240 g canned black beans (drained)
• 200 ml vegetable broth
• 200 g chipolata sausages
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp chili powder
• 1 tsp ground Sichuan pepper
• 1 tbsp light soy sauce
• to taste ground black pepper
• 1 bunch fresh cilantro

Method

1. Finely chop the onion, garlic, bird's eye chili, deseeded if you want less heat, and red bell pepper. Cut the chipolata sausages into 1 cm slices.
2. In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the sausage slices and brown them for 3 to 4 minutes on each side. Remove them and set aside.
3. In the same pot, add the onion and cook over medium heat for 4 to 5 minutes, until translucent.
4. Add the garlic and bird's eye chili and cook for 1 minute, stirring.
5. Add the red bell pepper and cook for 2 minutes longer.
6. Stir in the cumin, smoked paprika, oregano, chili powder, Sichuan pepper, light soy sauce, and a pinch of black pepper. Stir for 30 seconds to release the aromas.
7. Pour in the crushed tomatoes, tomato paste, and vegetable broth. Mix well. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
8. Add the drained kidney and black beans along with the reserved sausage slices. Continue cooking uncovered for 20 to 25 minutes, until the chili thickens and the flavors concentrate.
9. Taste and adjust the seasoning if needed, adding a little soy sauce or salt.
10. Serve in bowls and garnish with chopped fresh cilantro.

Nutrition

Per serving

Energy

826 kcal

Protein

51.09 g

Carbohydrate

73.21 g

Fat

34.9 g

Fibre

25.38 g

Calcium

203.99 mg

Iron

6.42 mg

Magnesium

107.86 mg