Sausage and Black Bean Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a filling and healthy recipe, with very little oil and lots of fibre from those black beans. If you don't like it spicy, you can always leave out the cayenne pepper. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, finely chopped |
4 cloves garlic, chopped |
3 stalks celery, thinly sliced |
6 thick hot italian sausages, chopped and skins removed |
2 (400 g) cans chopped tomatoes |
1 (400 g) carton passata |
1 (400 g) can black beans, rinsed |
2 tablespoons sugar |
1/2 cup water |
1 teaspoon cayenne pepper |
2 teaspoons oregano |
1 teaspoon spanish paprika |
fresh ground black pepper (to taste) |
1 dried guindilla pepper (optional) |
Directions:
1. Heat the oil in a large saucepan and gently sauté the onion, garlic and celery for a couple minutes.
2. Add the sausage and continue cooking until browned.
3. Pour in the chopped tomatoes, passata, beans, sugar, water and spices, as well as the dried pepper.
4. Stir and cover for a few minutes, until the mixture comes up to a slow simmer.
5. Take the cover off and let the mixture gently bubble for another 30-45 minutes, until it reaches the desired thickness.
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