Smoky Sausage Black Bean Chilli Food

BLACK BEAN SAUSAGE CHILI

Steps:

• In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

SMOKY SAUSAGE & BLACK BEAN CHILLI

Steps:

• Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
• Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
• Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
• Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.

SMOKY BLACK BEAN CHILLI

Steps:

• Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
• Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
• Put the mince base in a pan and add 1 tsp chipotle paste, bring to a simmer and taste it - add the other tsp if you need to. Stir in the black beans and cook for 5 mins, then stir in the coriander.
• Warm the tortilla bowls in a low oven. Serve the bowls filled with chilli and add the avocado, a squeeze of lime, soured cream and cheese.

SMOKED SAUSAGE CHILI

Steps:

• In a dutch oven over medium heat, add oil heat until hot but not smoking.
• Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned.
• Then add chili seasoning, beans, and tomatoes.
• Stir until seasonings are blended well.
• And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al denté (you might need more water to get the pasta to your desired doneness).
• Serve and enjoy :)!

SMOKY CHORIZO CHILI

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
• Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
• Serve the chili with bowls of the toppings on the side for passing at the table.

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
• Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

BLACK BEANS AND SAUSAGE

Steps:

• In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.

SMOKY SAUSAGE AND BEAN CHILI

Steps:

• Microwave onions, bell peppers, chili powder, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until vegetables are softened, about 5 minute Transfer to slow cooker.
• Add all other ingredients except salt, pepper, and scallions. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
• Let chili settle for 5 min, then remove fat from surface using large spoon. Discard bay leaves. Transfer 1 Celsius cooked beans to bowl and mash smooth with potato masher. (I don't bother with this.) Stir mashed beans into chili and let sit until heated through, about 5 minute Season with salt and pepper to taste, sprinkle with scallions, and serve.