Smoky Sausage and Bean Chilli with Wedges

Ingredients

• 400 g pork sausages, sliced into rounds
• 400 g tinned chopped tomatoes
• 400 g tinned kidney beans, drained
• 2 tsp mild smoked paprika
• 1 tsp ground cumin
• 4 large potatoes, cut into wedges
• 3 tbsp sunflower oil
• 2 clove garlic cloves

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Toss the potato wedges in 2 tbsp of oil and a pinch of salt. Spread on a baking tray and roast for 30–35 minutes, turning halfway, until golden and crispy.

2. 2

   Meanwhile, heat the remaining oil in a deep frying pan over a medium-high heat. Add the sausage rounds and cook for 5 minutes until browned.

3. 3

   Add the crushed garlic, smoked paprika and cumin and cook for 1 minute until fragrant.

4. 4

   Pour in the tinned tomatoes and add the kidney beans. Stir well, bring to a simmer and cook uncovered for 15 minutes until the sauce has thickened.

5. 5

   Serve the smoky sausage and bean chilli in bowls alongside the crispy potato wedges.