Venison Sausage and Black Bean Chilli
Ingredients
- 6 venison sausages
- 800 g black beans
- 400 g chopped tomatoes
- 2 tbsp chipotle paste
- 1 red pepper
- 3 garlic cloves
- 2 tsp ground cumin
- 200 ml beef stock
Nutrition (per serving)
- Calories
- 429 kcal
- Protein
- 28.5 g
- Carbohydrate
- 37 g
- of which sugars
- 7.5 g
- Fat
- 14.3 g
- of which saturates
- 5.3 g
- Fibre
- 13.8 g
- Salt
- 3.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Remove the sausage meat from the casings and crumble into a hot dry frying pan. Fry for 6–8 minutes, breaking up with a spoon, until browned.
- 2
Dice the red pepper and crush the garlic. Add to the pan and cook for 4 minutes.
- 3
Stir in the chipotle paste and cumin, then add the chopped tomatoes and beef stock.
- 4
Drain and rinse the black beans and add to the pan. Bring to a simmer.
- 5
Cook uncovered for 20 minutes until thick and rich. Serve with rice, soured cream, and jalapeños.
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