Gather round the campfire and serve this chilli one-pot with tortilla chips for scooping up the smoky beans and sausages. Or, enjoy with a jacket potato or rice
Course Appetizer, Side Dish
Keyword camping, dairy-free, egg-free, lactose-free, no nuts, no shellfish, no tree nuts
Prep Time 10minutes
Cook Time 1hour
8sausages of your choice
1large onionred or white, finely chopped
2peppersred, orange or yellow, or a mixture, sliced
1heaped tbsp chipotle pasteoptional
400gcan black beansdrained
handful of corianderleaves picked, to serve (optional)
grated cheddarnatural yogurt or soured cream, and tortilla chips, jacket potatoes or rice, to serve
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.